Veal Loin Roast with a Mustard-Shallot Crust

Remove the veal from the refrigerator 30 minutes before roasting. Preheat an oven to 500°F. Oil a flat roasting rack and place it in a roasting pan.

In a small fry pan over low heat, melt the 1 tsp. butter. Add the shallot and sauté until softened but not browned, 2 to 3 minutes. Transfer to a bowl and let cool. Stir in the mustard, parsley, marjoram and the 2 Tbs. butter.

Shape the roast into a uniform cylinder, tie with kitchen string at 2-inch intervals and then tie once lengthwise. Season with black pepper and spread evenly with the mustard mixture. Drape the piece of fat over the roast and transfer to the rack. Pour 1 cup of the broth and the 1/2 cup vermouth into the pan. Roast for 20 minutes. Reduce the heat to 375°F and roast until an instant-read thermometer inserted into the center of the meat registers 135° to 140°F for medium, 20 to 25 minutes more.

Transfer the veal to a carving board, tent with foil and let rest for 10 to 15 minutes. Pour the pan drippings through a coarse-mesh sieve placed over a wide saucepan. Skim the fat off the drippings.

Add the remaining 1 cup broth to the saucepan and bring to a boil over high heat. Boil until reduced by one-fourth, 3 to 4 minutes. In a small bowl, dissolve the cornstarch in the 2 Tbs. vermouth. Reduce the heat to medium and whisk in the cornstarch mixture. Cook, stirring, until the sauce thickens slightly, 2 to 3 minutes. Stir in the crème fraîche, salt and white pepper. Heat the sauce for 1 minute more; do not boil.

Carve the meat into slices 1/2 inch thick, discarding the extra fat, if used. Arrange on a warmed platter. Spoon the sauce over the veal and drizzle with truffle oil.

Serves 6.

Adapted from Williams-Sonoma Essentials of Roasting, by Melanie Barnard, Bob & Coleen Simmons, Tori Ritchie & Amanda Haas (Oxmoor House, 2009).