Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, NY
Ingredients
- 4 lb Boneless veal loins (IMPS/NAMP ß344)
- 1 Tbsp Kosher salt
- 1 tsp Freshly ground black pepper
- 1 cup Olive oil
- 1-1/2 Tbsp Chopped fresh thyme
- 1/2 cup or 2 oz Ground espresso
California Fig Demi:
- 24 each Fresh figs, cut into quarters
- 2 Tbsp or 1/2 oz Minced shallot
- 2 tsp Minced garlic
- 1/4 cup or 2 oz Olive oil
- 1 qt Dry red wine
- 2 cups Ruby port
- 1 qt Veal demi glace
- Kosher salt as needed
- Freshly ground black pepper as needed
- 12 Tbsp or 6 oz Unsalted butter, softened
Chanterelle & Artichoke Ragù:
- 36 each Baby artichokes, outer leaves removed, quartered
- 2 Tbsp or 1/2 oz Minced shallot
- 2 tsp Minced garlic
- 1/2 cup Olive oil
- 8 cups or 1 lb Chanterelle mushrooms, sliced
- 1/4 cup or 1/2 oz Chopped flat-leaf parsley
- 1/4 cup or 1/2 oz Thinly sliced fresh basil
- 2 pts or 1-1/2 lb Grape tomatoes
- 1 Tbsp Kosher salt
- 1 tsp Freshly ground black pepper
- 12 Tbsp or 6 oz Unsalted butter, softened
- 12 each Fresh thyme sprigs
Instructions
-
Season veal loins with salt and pepper. Place in large container. Add olive oil and thyme; turn to coat. Refrigerate, covered, 2 hours.
-
Remove loins from marinade; discard marinade. Dredge in espresso. Sear loins evenly on grill. Place in roasting pan; roast in 350°F oven to medium doneness. Keep warm; set aside.
California Fig Demi:
Yield: 6 cups
Sweat figs, shallot and garlic in oil in large skillet over low heat until figs are slightly softened. Add wine and port; cook about 30 minutes or until reduced by 1/2. Add veal demi glace; cook about 30 minutes or until reduced by 1/2. Season with salt and pepper. Finish with butter. Keep warm; set aside.
Chanterelle & Artichoke Ragù:
-
Boil artichokes in salted water in large stockpot 2 minutes or until almost tender; drain and set aside.
-
Sauté shallot and garlic in 1/4 cup of the oil until fragrant. Add artichokes; sauté 1 to 2 minutes or until just tender. Add remaining 1/4 cup oil, mushrooms, parsley and basil; sauté about 2 minutes or until mushrooms are softened. Add tomatoes; sauté briefly. Season with salt and pepper. Finish with butter.
Per order:
Slice 5 oz veal. Place 3/4 cup ragù in center of plate; lay veal against ragù. Ladle 4 oz fig demi around veal and ragù. Garnish with thyme sprig.
