1 kg (2 ¼ lb) grain-fed veal roast

15 ml (1 tbsp) Dijon mustard

5 ml (½ tsp) dried thyme

Pepper to taste

2 carrots, chopped

2 onions, chopped

2 cloves of garlic, chopped

3 bay leaves

250 ml (1 cup) water

250 ml (1 cup) mushrooms, thinly sliced

10 ml (2 tsp) butter

125 ml (½ cup) milk

1 mushroom sauce mix

100 g (4 oz) Brie, crust removed and cut

15 ml (1 tbsp) brandy

 

Place the roast in a roasting pan, rub with mustard and sprinkle with thyme and pepper.

Add carrots, onions, garlic and the bay leaves, and roast uncovered in oven at 160°C (325°F) for 35 minutes for each pound. When ¾ of cooking time has elapsed, pour in water.

Remove roast from pan and keep warm.

Bring cooking juices to boil over high heat to reduce liquid to 125 ml (½ cup). Pass through sieve and reserve.

In a medium size pan, sauté the mushrooms in butter. Add brandy and continue to sauté several minutes longer. Add the juice from cooking, milk and combine with the mushroom sauce mix. Bring to a boil over medium heat, stirring constantly.

Lower heat to medium-low and add the cheese. Let simmer 5 minutes, stirring constantly until cheese is melted.

Slice the roast and cover with sauce.