Ingredients:

2½-3 lbs Veal Rib Eye Roast 1.25-1.5Kg
¼ cup each of whipping and water 60ml each
2 tablespoons finely chopped parsley 30ml
1 tablespoon each finely chopped rosemary and sage leaves 15ml each
to taste: salt and pepper
1 teaspoon oil 5ml
½ cup each finely chopped carrot and zucchini 125ml each
1 tablespoon minced onion 15ml
2 tablespoons Madeira wine 30ml
4 teaspoons cornstarch 20ml
½ cup each beef broth and water 125ml each

Instructions

Trim Veal Rib Eye Roast; reserve 6 oz lean meat trimmings.Butterfly the veal roast by cutting horizontally through the center (parallel to the surface of the meat) the length and width of the roast.Do not cut through the opposite side.Meat should lay flat.Place reserved 6 oz (180g) meat trimmings, whipping cream and ¼ cup water in food processor bowl fitted with steel blade and process until light and creamy reserve.Combine parsley, rosemary, sage, salt and pepper; sprinkle evenly over cut side of veal. Spread reserved veal mousseline over herbs to within ½\” (1.2cm) of edges.Starting with long side, roll roast jelly roll-fashion to enclose mousseline.Tie roast securing with string at 1\” (2.5cm) intervals.

Place roast, seam side down, on rack in an open roasting pan.Insert meat thermometer so bulb is centered in the thickest part of veal but not in mousseline.Do not add water.Do not cover.Roast in 325ºF (162ºC) (slow) oven to medium.Allow approximately 22-26 minutes per pound.Do not overcook.Remove roast when meat thermometer registers 155ºF.Allow roast to stand 15 minutes in a warm place before carving.Roasts continue to rise about 5ºF in temperature to reach 160ºF for medium.

Meanwhile remove the drippings from roasting pan and add enough water to measure 1 cup reserve.
Heat oil in roasting pan over medium heat.Add carrot, zucchini and onion cook and stir 8 minutes.
Combine wine and cornstarch reserve.Add reserved pan drippings, reserved cornstarch mixture, beef broth and ½ cup water to vegetable mixture.Increase heat to high and boil 1 minute, stirring constantly.Carve into slices and serve with vegetable sauce.