1 tablespoon veal demi-glace mixed with 1 cup water
2 tablespoons unsalted butter
Instructions
Cover 8 dried Morel Mushrooms with 1 cup of hot water and set aside for one hour.
Preheat oven to 400 degrees.
Combine Herbs in Duxelles Seasoning with bread crumbs, salt and pepper. Coat the veal loin roast on all sides in mixture.
In a large saute pan, heat the olive oil. Brown the veal on all sides for 2 minutes each side. Once veal is browned on all sides, transfer to baking dish and add the Cipollini onions. Place in oven and roast approximately 15-20 minutes, or until meat reaches internal temperature between 135-140.
While meat is cooking, prepare the sauce by adding the shallots and reserved mushrooms and cook for 1 minute over low heat. Add Madiera wine and thyme, turn up heat to medium and cook until liquid is reduced by half. Add the demi-glace mixture and let simmer 5-10 minutes, until it is thick enough to coat back of spoon.
When veal has reached proper temperature, remove from oven and let rest 5-10 minutes. Then slice and arrange on platter and top with sauce.
Recipe by Tout va bien! (tm) at https://christymajors.com/happy-holidays-roasted-veal-loin-roast-with-wild-rice-pilaf/