6
Reverse seared Frenched rack of veal with garlic and thyme
> 60 minutes
frenched rack of veal
*
oven roasted
Preparation
Take the meat an hour before preparation out of the fridge to come to room temperature. Cut incisions of 2-3 cm deep every 3 cm, place the rack in an oven tray and season with pepper. Mix the garlic and thyme with the olive oil and rub the rack with the mixture. Place in the oven at 80°C (176°F) and cook for 60-90 minutes to 54°C (129°F) core temperature.
Sauté the mushrooms in butter and add the onion for the last minute. Deglaze with soy sauce and stock, reduce and add to the gravy. Season with pepper and salt.
Take the rack out of the oven and scrape off the garlic. Sear with a hand gas burner.
Serve with roasted vegetables (beetroots, potato, carrots) and the mushroom gravy and season with salt.
Ingredients:
- 1 piece of frenched rack of veal
- 1 dl olive oil
- 20 gr garlic chopped fine
- 10 gr thyme leaves
- 200 gr mixed mushrooms coarse cut
- 1 red onion chopped
- ½ dl light/white soy sauce
- 1 dl veal stock
- 2 dl veal gravy
- Pepper and salt to taste
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