See Also
  Roasted Rack of Veal with Red Wine and Mushroom Sauce

The Chef
Eric Ripert Le Bernardin

Serves eight.

The Veal:
1 rack of veal, deboned and tied (your butcher can tie it for you)
4 tablespoons canola oil
Salt and freshly ground white pepper
1 tablespoon herbes de Provence

The Mushrooms:
2 shallots, diced
2 cloves garlic, diced
4 tablespoons butter
3 medium portobellos, each cut into 8 pieces
2 cups chanterelles, cut in half (shiitake can be substituted)
2 cups black trumpets, cut in half (cremini can be substituted)
3/4 cup brandy
2 tablespoons flour
1 bottle red wine, reduced by half
Salt and freshly ground white pepper

Cooking Instructions
The veal: Preheat the oven 400 degrees. Heat the oil in a roasting pan set over medium high heat.  Season the veal with salt, pepper, and herbes de Provence.  When the oil is almost smoking, reduce the heat slightly, add the veal and sear on all sides for 1 to 2 minutes or until browned. Roast the veal, turning occasionally, for about 35 minutes, or until the internal temperature reads 120 degrees (for medium rare) on an instant thermometer. Remove the veal from roasting pan and set on a cutting board, covered loosely with aluminum foil. While the veal is roasting, melt 2 tablespoons butter in a medium saucepan, add the shallot and garlic and sauté until lightly caramelized. Add the mushrooms and cook for 5 minutes, or until all the liquid has evaporated. Deglaze with brandy, and cook until it has almost evaporated. Sprinkle the flour over the mushrooms and stir until combined, then add the reduced wine and cook for about 15 minutes. Whisk in the remaining butter and season to taste with salt and pepper.

To serve: Bring the mushroom sauce to a boil. Remove string from the veal loin and cut into 16 slices. Divide mushroom sauce evenly among the 8 plates.  Mound a dollop of celeriac purée (recipe follows) in the center of each plate. Place 2 slices of veal and 2 halves of the bok choy (recipe follows) on each plate.