Roast rack of veal with ceps and Roc Blanc

Ingredients

• 1 four-rib rack of veal, about 1.4 kg, french-trimmed
• 600 g fresh ceps
• 3 shallots
• 2 garlic cloves
• 1 small bunch of flat-leaf parsley
• 60 g butter
• 4 tablespoons olive oil
• 10 cl dry white wine
• 20 cl veal stock
• 3 sprigs of thyme
• Fleur de sel, freshly ground pepper

Method

1. 1

   Take the rack out of the fridge 1 hour before cooking. Preheat the oven to 180 °C.

2. 2

   In a casserole or flameproof dish, brown the rack on all sides in 2 tablespoons of olive oil and 20 g of butter, about 8 minutes. Season with salt and pepper.

3. 3

   Add the halved shallots and the thyme, then roast for 45 to 50 minutes, basting regularly. Aim for a core temperature of 58 °C for pink meat.

4. 4

   Meanwhile, clean the ceps without washing them: scrape the stalks and wipe the caps with a damp cloth. Cut them into thick slices.

5. 5

   Remove the rack, wrap it in foil and leave it to rest for 15 minutes.

6. 6

   Put the casserole on the heat, deglaze with the white wine, scraping up the caramelised juices, add the veal stock and reduce by half. Strain and whisk in 20 g of butter.

7. 7

   In a large, very hot frying pan, sear the ceps in the rest of the olive oil for 5 minutes without stirring too much, then turn them and cook for a further 3 minutes.

8. 8

   Off the heat, add the rest of the butter and the finely chopped garlic and parsley. Season with salt and pepper.

9. 9

   Carve the rack into chops, plate with the ceps and persillade and serve the jus separately.