Veal Roast with Mushrooms and Peaches
Season veal with salt and pepper. In a roasting pan, sear veal in 2 tablespoons hot olive oil on all sides. Bake in a preheated oven at 120°C (250°F), until pink in center, 70-80 minutes.
Peel shallots and cut into fine strips. Wipe mushrooms clean and thinly slice. Rinse, halve and remove pits from peaches. Cut peaches into thin wedges. Sauté shallots in 1 tablespoon olive oil. Add mushrooms and sauté. Season with salt, add rosemary and stir well.
Add peach wedges and butter and toss until coated.
To serve, cut veal into thin slices and divide among plates. Top with mushroom and peach mixture, season with salt and pepper and drizzle with olive oil and balsamic vinegar.