Classic Veal Rump Roast and Kidneys with Vermouth and Spring Vegetables
- Veal rump roast
1.2 kg - Trimmed veal kidneys
2 - Green carrots
12 - Shelled peas
600 g - Fresh butter
150 g - Vermouth (Noilly-Prat)
10 cl - Veal stock
30 cl - Powdered sugar
1 heaped tablespoon - Salt, ground pepper
to taste
- Preparation time: 20 minutes
- Preheat the oven to 210°C (gas mark 7). Season and tie the veal rump roast, then place it in a casserole with 50 g butter. Roast uncovered for 20 minutes, turning regularly until nicely browned.
- Cover the casserole and cook for another 20 minutes. Season the kidneys, add them to the pan, and cook for 20 more minutes, basting and turning often.
- Peel the carrots and trim tops to 2 cm. Arrange in a sauté pan with 50 g butter, sugar, salt, pepper, and water to cover. Boil, then simmer covered with parchment until evaporated; roll in syrupy juices.
- Cook peas uncovered in boiling water for 20 minutes.
- Rest the veal and kidneys in a warm place. Deglaze casserole with vermouth, reduce by half, add stock, and simmer 10 minutes for the jus.
- Drain peas, return to pan with 50 g butter, and warm.
- Slice meat and kidneys. Serve hot with vegetables and jus in a sauceboat.
