Roast loin of veal with grain mustard mash and Madeira roasting juices

Tender veal, tasty aubergine caviar and a marvellous Madeira sauce make a tempting trio from Richard Phillips
By Richard Phillips
Roast loin of veal with grain mustard mash and Madeira roasting juices
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 50 minutes
  • Effort: medium



  • 4 pieces fresh veal loin, 180g, bone and sinew removed
  • 100 ml madeira
  • 150 ml dark veal stock
  • 30 g butter
  • 1 aubergines
  • 100 ml extra virgin olive oil
  • 2 cloves garlic, crushed
  • 2 sprig thyme, finely chopped
  • 2 sprigs rosemary, finely chopped
  • 0.5 shallots, finely diced


1. Set the oven to 200C/gas 6. Heat the oil in a frying pan and fry the veal on both sides to seal. Transfer to the oven and cook for six minutes. Remove and allow to rest. 2. Pour away the excess fat from the pan and return to the heat. Add the Madeira, reduce by two thirds, and pour in the stock.3. Bubble until reduced by half; add the knob of butter and then pass through a sieve. 4. In the meantime, cut the aubergine into small cubes. Heat the olive oil in a large ovenproof casserole and fry the aubergine and garlic until golden. 7. Stir in the thyme, rosemary and shallots. Cover the casserole and place in the oven for 20 to 30 minutes until soft. Remove and mash. 8. Cut each piece of veal into six slices and arrange on one side of a serving plate. Serve with the herby aubergine and mustard mash and pour the sauce over.

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