Mediterranean Shaved Veal with Lemon Potato Puree and Roasted Red Pepper and Basil Compote

Food Network Canada
4 servings


Mediterranean Veal

1 2
lb(s) veal eye round roast, trimmed of sinew
salt and pepper
Tbsp olive oil
cup coarsely chopped fresh herbs such as thyme, marjoram or oregano, stems reserved.
clove garlic, finely chopped
zest of ½ lemon
juice of ½ lemon
cup white wine

Lemon Potato Puree

medium sized white potatoes, peeled and cut into quarters
cup milk
cup sour cream
Tbsp olive oil
zest of 1 lemon
salt and pepper

Roasted Red Pepper and Basil C

red peppers
Tbsp olive oil
cup finely diced red onion
clove garlic, finely diced
salt and pepper
1 ½
Tbsp balsamic vinegar
Tbsp chopped basil


Step 1

Preheat oven to 350 F.

Step 2

Season veal roast salt and pepper.

Step 3

In a large skillet, heat olive oil over medium high heat. Add veal and sear on all sides, 8-10 minutes, or until golden. Transfer veal to a roasting pan

Step 4

In a small bowl, combine fresh herbs, garlic and lemon zest. Rub mixture all over seared veal.

Step 5

Place roasting pan in preheated oven and cook for 30-40 minutes, or until cooked through. Halfway through cooking, squeeze lemon juice on top of veal.

Step 6

Remove from oven and add white wine to deglaze the pan, scraping up all brown bits.

Step 7

Let meat rest for 5 minutes. Slice meal very thinly and return slices to roasting pan to let all the juices absorb.

Step 8

Place the potatoes in a large pot of cold salted water. Bring to a boil and cook until potatoes are fork tender, 15-20 minutes. Drain the potatoes.

Step 9

In a medium saucepan, heat milk over medium heat. Add sour cream, olive oil and lemon zest.

Step 10

Transfer potatoes to bowl of standing mixer. Add milk mixture and beat at high speed with whisk attachment for 10-20 seconds (you can also use hand mixer), or until smooth. Do not over mix. Season with salt and pepper.

Step 11

Char peppers on a grill or broil in oven for 10-15 minutes or until blackened on all sides. Transfer peppers to a large bowl and cover with plastic wrap. Let stand 15 minutes. Peel, seed and dice peppers.

Step 12

In a medium skillet, heat olive oil over medium heat. Add onions and cook 4-5 minutes, or until they are soft and translucent. Add garlic and cook another 2-3 minutes. Add diced roasted red peppers and cook 2-3 minutes more, or until vegetables are soft. Season with salt and pepper.

Step 13

Add balsamic vinegar and let liquid reduce on low heat for 5 minutes. Remove from heat, and let cool.

Step 14

Add basil, and stir to combine.

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