Melt 4 tablespoons of the butter in an ovenproof casserole or Dutch oven and cook the carrots until softened, about 10 minutes. Heat the olive oil in a frying pan and cook the veal rump for 5 minutes per side. Transfer the veal to a serving platter and keep warm. Drain off the fat from the frying pan. Squeeze one of the grapefruits and pour the juice, cognac and white wine into the frying pan. Cook over low heat, scraping the bottom of the pan with a wooden spoon. Boil hard until reduced by half. Cut away the skin from the remaining grapefruit with a sharp knife and cut into sections. In a small bowl whisk together the remaining butter and flour to make a dough. Add the dough, a little at a time, to the sauce, boiling hard between each addition. Stir the meat, carrots, and grapefruit sections into the sauce and simmer for 5 minutes.
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4 3/4-inch slices of veal rump, about 1 3/4 lb
2 tbsp vegetable oil
2 medium grapefruit
1/4 cup cognac
1/2 cup dry white wine
6 carrots, sliced
6 tbsp unsalted butter, softened
3 tbsp flour
salt and pepper
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10
mn
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20
mn
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Be sure to whisk hard when adding the butter and flour paste and boil over a moderate heat so the sauce thickens.
