Roast Veal with Pommery Mustard Sauce

Preheat oven with plate to 80 °C. Preheat the plate.

Remove peel from garlic and sage leaves and chop finely.

Mix olive oil sage, mustard, garlic and olive oil.

Mushrooms, fresh briefly rinse under cold water, dry, slightly shorten the stems and cut the mushrooms into slices.

Finely chop the shallot. Season the veal kidney with salt and pepper. Fry in the hot clarified butter on all sides – also on the ends – for 5 to 6 minutes, depending on the thickness of the piece. Remove and rub with the prepared mustard marinade. Insert meat thermometer.

Immediately transfer to preheated plate and cook in 80 degree oven for about 2 hours. When the core temperature reaches 54 degrees, turn down the heat so that the meat does not continue to cook. 10 minutes before service, set the stove to 230 degrees and finish cooking the meat at rising temperature. At 58 degrees the roast is done. Immediately remove from heat, slice and bring to table. Butter to the roast form. Sauté mushrooms and shallots in it for about 2 min until soft.

Soup Add cognac, white wine and soup, let it boil and boil everything together on high fire to just under 100 milliliters.

Add cream and continue to liven up the sauce until it thickens slightly. Set aside.

Let the sauce bubble up again. Stir in the mustard and season the sauce according to the acidity of the mustard.

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