🍽️ Roast Veal Loin with Sage Cream Sauce

Name: Roast Veal Loin with Sage Cream Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 onions; 2 garlic cloves; 1 veal rack (approx. 1,2 kg); salt; pepper (from the mill); 2 tbsp olive oil; 200 ml dry white wine; 200 ml whipping cream; 8 sage leaves

586 kcal · 30 min · 4 servings

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Ingredients

2 onions
2 garlic cloves
1 veal rack (approx. 1,2 kg)
salt
pepper (from the mill)
2 tbsp olive oil
200 ml dry white wine
200 ml whipping cream
8 sage leaves

Instructions

1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. Peel the onions and garlic. Cut the onions into quarters. Place the vegetables in a baking dish.
3. Rinse the veal loin under cold running water. Pat it dry thoroughly with a kitchen towel.
4. Season the meat generously with salt and pepper. Place it on top of the vegetables in the dish. Drizzle everything with the oil.
5. Place the dish in the oven. Roast the meat for about 20 minutes.
6. Pour the wine over the meat. Turn the loin once. Bake it for another 30 minutes.
7. Pour the cream over the meat. Add the sage leaves to the sauce.
8. Add a little water if necessary. Baste the meat repeatedly with the sauce.
9. Braise the meat for another 15 to 20 minutes until it is cooked through.
10. Stir the crème fraîche into the sauce. Season the dish to taste with salt and pepper.

Nutrition per serving

kcal: 586
Protein: 45 g · Fett/Fat: 44 g · Carbs: 5 g