Preheat the oven to 425F. Season the veal loin with salt and pepper. Heat 1 tablespoon of the oil in a skillet over moderate heat and brown the meat on all sides, turning frequently. Place the veal loin in a roasting pan with the carrots, shallots, and onions and cook over moderate heat until golden, about 10 minutes. Pour in 1/2 cup of the wine and bring to a boil. Place the roasting pan in the oven and bake for 1 hour, turning the meat at 15-minute intervals and adding the remaining wine to the pan if the vegetables seem dry. Heat the remaining oil and butter in a skillet and fry the mushrooms for 5-10 minutes, until golden. Transfer the roast to a warmed serving platter and strain the cooking liquid into a medium saucepan. Add the mushrooms and their cooking liquid to the saucepan. Stir in the cream and heat gently. Season with salt and pepper. Carve the veal roast and serve with the sauce.
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3 lbs veal loin, boned and tied
2 tbsp cooking oil
1/4 cup chopped carrots
1/4 cup chopped shallots
1 cup chopped onions
1 bouquet garni
1 cup dry white wine
1 tbsp unsalted butter
1 1/2 lbs Bolets, rinsed and quartered if large
2 tbsp crÅme fraöche
salt, pepper
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30
mn
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60
mn
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Serve with mashed potatoes or potatoes sautÄed in butter.
