12 ea. pearl onions, peeled and blanched (optional)
Season veal roast with salt and pepper. Melt butter in large roasting pan. Brown veal on all sides. Roast in 350°F oven to 150°F internal temperature. Keep warm. Deglaze roasting pan with wine, scrapping any browned bits from bottom of pan. Reduce wine by one half.
Meanwhile, sauté bacon in skillet over medium heat; pour off drippings. Add reduced wine and cream to skillet; simmer until slightly thickened, about 10 to 15 minutes. Keep warm.
Carve veal roast into thin slices. Plate 4 ounces veal in fanned circle. Drizzle with 1/3 cup sauce. Garnish with pearl onions, if desired.
San Domenico, New York, NY, Chef Odette Fada
Rub roast with 1/4 cup chopped fresh rosemary, then proceed as directed above.