Sunday, April 08, 2007

What's Cookin? Herb Roasted Veal

This is an excellent dish to serve on a special occasion or when you want to impress someone special. The skill level needed is just a tad bit higher than "easy", but only because it takes some patience and time.

Herb Roasted Veal Tenderloin with Cherry Sauce & Celery Root & Pear Sformato


Butter
1/2 C. Bread Crumbs
1 # Celery Root, blanched & diced into 1/4 in. pieces
Salt
2 Garlic Cloves, minced
Thyme, 1 Sprig
2 T. Extra-virgin olive oil
Freshly ground black pepper
1/2 Onion, minced
2 large eggs
1 Pear, peeled, cored and cut into 1/4-inch pieces
2 T. Italian parsley, finely chopped
1 C. Mashed potatoes
4 3/4-inch cubes Fontina Cheese
1 medium shallot, finely minced
3/4 C fresh Cherries, pitted and quartered
2 T. Molasses

For Sauce & Veal:
1/2 C. Port Wine
3 C. veal stock
2 T. unsalted butter
2 (3/4 pound) veal tenderloin
1 T. Dijon mustard
Mixed herbs (sage, rosemary and thyme) finely chopped

Method: Oven 375
Sauce:
1. Heat olive oil in a medium pan. Add shallots and cook until golden.
2. Add 1/2 C. of the cherries, molasses, port and stock. Reduce to 1 C.
3. Strain sauce through a chinois or a sieve into a clean bowl or pan and finish by swirling butter in at the last minutes. Season to taste. To serve, add remaining cherries and spoon over veal.

Sformato:
1. Brush 4 ramekins with butter and coat with bread crumbs, tapping out the excess.
2. Blanch celery root in salted water with garlic and thyme for 5 minutes.
3. In a large skillet, heat 1 T. olive oil. Add minced onions & celery root until golden. Season with s&p.
4. Remove from heat. In a medium bowl, whisk eggs and pear, parsley and mashed potatoes. Fold in Celery Root mixture.
5. Fill ramekins 1/2 way full, add a cube of fontina in the center and cover with more potato mixture. Sprinkle with bread crumbs and bake for 15 minutes until golden.

Veal:
1. Brush veal with mustard. Season with Salt & Pepper and roll in mixed herbs.
2. In a large pan heat olive oil over medium high heat. Sear the veal on all sides.
3. Finish in the oven until medium rare-about 5-10 more minutes. Allow to rest prior to slicing.

To plate, turn sformato out of ramekins off center on the plate. Ladle sauce on the bottom half of dish and fan 3 thin slices of veal over sformato. Drizzle more sauce and cherries over veal.

Notes:
*I substituted pork loin for veal-just adjust the cooking times accordingly.

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