I just bought a 1.5 lb veal sirloin roast (pretty flat) from Food Lion, of all places, and am wondering if anyone has a good prep idea. I thought about a very simply evoo, salt and pepper rub (maybe some thyme?), with a few pieces of garlic stuffed in slits, seared and then roasted until the meat is pink, but no longer. I have an idea of an au jus type of gravy, but am never able to fashion one from the roast itself. Any other ideas or improvements on this? I thought a nice CdP would be perfect with this (maybe requiring a few more herbs) or a Bordeaux (just as it is). As usual, thanks.

Try seasoning with coarse kosher salt and pepper, roll in fresh herbs (i.e. rosemary, sage, thyme), then wrap in prosciutto. Pan sear, place on a tray, then roast in the oven until medium rare. Remove the roast to a warmed platter, tented with foil and allow to rest. Make sure it stays warm.

Add shallots to the pan, sautee until softened, then deglaze with wine. Add veal demi-glace and reduce. Season with S&P. Add juice that has accumulated on the resting plate. Stir, taste, etc. Should be thickened to a nappe consistency. If not, remove from heat, add a couple small knobs of unsalted butter and stir in to thicken further.

Carve the roast, serve with veg/starch, and dress with the sauce.

Edit: When I make this, I do individual portions with the tenderloin, and serve it on a bed of creamy gorgonzola polenta. I also sautee some chanterelles or other wild mushrooms in the pan before adding shallots. Ask WIML about this one. I made it when he was in town.