Mustard and Bacon Veal Roast

Ingredients

• 1 Maillard veal striploin roast weighing approx. 1 kg
• Olive oil
• 4 tbsp. Dijon mustard
• 2 tbsp. olive oil
• 2 tbsp. white wine
• 2 garlic cloves, finely chopped
• ½ tsp. thyme
• ½ tsp. Italian spices
• 6 bacon slices
• Salt and fresh ground pepper

Thyme and Garlic Seasoned Baby Potatoes

• 1.5 lb baby potatoes, halved
• 3 tbsp. olive oil
• Leaves from 6 fresh twigs of thyme
• 6 whole garlic cloves, peeled and crushed
• Salt and fresh ground pepper

Preparation

1. Preheat the oven to 325°F. Heat the olive oil in a large pan over medium-high heat and brown the roast on all sides, some 5 to 7 minutes in total. Set aside.
2. Blend the mustard, wine, garlic, thyme and Italian spices together in a bowl. Add a dash of salt and pepper and mix thoroughly.
3. Coat the roast veal with half of this mixture, and then cover with slices of bacon. Finally, coat the bacon with the remaining seasoning.
4. Place into the oven and cook for 30 to 45 minutes or until the internal temperature reaches 135 °F, which should give you perfect medium-rare cooking (cooking time may vary according to the thickness of the roast)
5. Take the roast out of the oven, cover it with aluminum foil and let it rest for 10 minutes. Slice it thin and serve with oven grilled vegetables or your choice of salad.

Preparation for baby potatoes

1. Preheat the oven to 400°F. Mix all ingredients together in a bowl, adding salt and pepper. Stir well. Pour the contents on a large baking sheet and spread evenly.
2. Cook in the oven for 30 to 35 minutes or until tender and well broiled. Stir occasionally. Serve immediately and garnish with fresh thyme.