Ingredients
Mushroom Filling:
- 1/4 cup or 1-3/4 oz Minced shallots
- 2 Tbsp Olive oil
- 10 cups or 2 lb Finely chopped wild mushrooms
- 1/2 cup Dry white wine
- 2 cups or 8 oz Shredded Cheddar cheese
- 1/2 cup or 1-1/2 oz Chopped green onion
- 2 Tbsp Tabasco Pepper Sauce
- Salt as desired
- Pepper as desired
- 4 lb Boneless veal loin (IMPS/NAMP 344)
- Salt as desired
- Pepper as desired
- 2 tsp Chopped fresh thyme
- 2 Tbsp Olive oil
Garlic-Mustard Crust:
- 1/2 cup or 4 oz Dijon-style mustard
- 1/4 cup or 2 oz Mayonnaise
- 1/3 cup or 1 oz Chopped green onion
- 1 Tbsp Tabasco Pepper Sauce
- 2 Tbsp Olive oil
- 2 Tbsp Minced garlic
- 2 cups or 4 oz Soft bread crumbs
- Potato Pancakes (recipe follows)
- Avocado Sauce (recipe follows)
Instructions
Mushroom Filling:
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In large sauté pan sauté shallots until translucent. Add mushrooms; cook until mixture is dry. Add wine; reduce until au sec. Stir in cheese, green onions and pepper sauce. Season with salt and pepper. Set aside.
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Trim fat from veal loin and butterfly. Lay loin flat on cutting board. Spread mushroom filling evenly down center, leaving 1-inch border around edges. Roll up and tie.
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Press salt, pepper and thyme evenly onto loin. Heat oil in roasting pan. Brown veal loin on all sides. Remove from heat. Set aside.
Garlic-Mustard Crust:
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Combine mustard, mayonnaise, green onions and pepper sauce in medium bowl. Set aside.
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Heat oil in sauté pan. Add garlic; sauté until fragrant. Add bread crumbs; continue cooking until bread crumbs are lightly toasted.
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Spread mustard mixture evenly over veal loin. Top evenly with bread crumb mixture.
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Roast veal loin in 350°F oven to medium (160°F) doneness. Carve loin into 1/2-inch medallions.
Per order:
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Serve 2 medallions with 2 Potato Pancakes and 1-1/2 oz Avocado Sauce.
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Grate 4 lb peeled russet potatoes. Drain excess moisture from potatoes, squeezing through cheese cloth, if necessary. Place in large bowl with 6 oz (2 cups) finely chopped green onions.
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Stir in 2 eggs, slightly beaten, 1 Tbsp kosher salt and 2 tsp ground white pepper. Divide and shape into twenty-four 2-1/2- to 3-inch diameter cakes.
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Heat 1 tablespoon olive oil and 1 tablespoon clarified butter in skillet over medium high heat until hot. Add potato cakes in batches; fry until lightly browned on both sides and cooked through, adding more oil and butter as needed. Drain on paper towels. The cooked potato pancakes may be refrigerated until ready to serve. Reheat in 350°F oven.
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Combine 2 cups dry white wine, 2-1/2 oz thinly sliced shallots and 4 fresh thyme sprigs in saucepan; bring to a boil. Cook until reduced by half. Stir in 2 cups whipping cream and 1 Tbsp Tabasco Pepper Sauce. Simmer until reduced by half. Strain and set aside.
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Place 2 small avocados in food processor container. Cover; process until puréed. In medium bowl whisk cream mixture in puréed avocado. Season with kosher salt and ground white pepper. Keep warm.
