Carino’s Italian Grill, Chef Chris Peitersen
Ingredients
Romesco Sauce:
- 120 each or 3 lb 10-5/8 oz Cherry tomatoes, cut in half
- 1/4 cup Extra-virgin olive oil
- 1/4 cup Sugar
- 3-1/4 cups Slivered blanched almonds
- 6 Tbsp Chopped garlic
- 1/4 cup Extra Virgin Olive Oil
- 6 Tbsp Tabasco Chipotle Pepper Sauce
- 2 Tbsp Chopped fresh Italian parsley
- 1 Tbsp Kosher salt
- 1 Tbsp Ground black pepper
Roasted Potatoes:
- 6 each Large Idaho russet potatoes
- 1 cup Extra-virgin olive oil
- 1/4 cup Finely chopped fresh rosemary
- 2 tsp Granulated garlic
- 2 tsp Salt
- 2 tsp Ground black pepper
- 2 tsp Granulated garlic
- 2 tsp Salt
- 2 tsp Ground black pepper
- 1 lb 2 oz Melted unsalted butter
- 9 cups or 1 lb 2 oz Maitake mushrooms
- 2-1/4 cups Chablis wine
- 3 cups or 24 oz Alouette Crème Fraîche
- 24 each or 6 lb Veal loin, strip loin (IMPS/NAMP 344A), cut into 1/2 inch thick steaks
- Finely chopped fresh Italian parsley as needed
Instructions
Romesco Sauce:
-
Place tomatoes, cut side down, on sheet pan. Brush with 1/4 cup oil; dust with sugar. Roast tomatoes in 350°F oven 15 minutes or until softened. Set aside. (Reserve about 12 roasted tomato halves for garnish.)
-
Toast almonds in sauté pan over medium heat until light golden. Set aside. (Reserve 1 cup for garnish.)
-
Sauté garlic in 1/4 cup oil over medium heat until lightly golden.
-
Place roasted tomatoes, garlic mixture, pepper sauce, parsley, salt and black pepper in food processor or blender container. Cover; process briefly until semi-smooth. Mix in 2-1/4 cups toasted almonds. Cover; keep warm.
Roasted Potatoes:
-
Cut each potato crosswise in half, then cut each half into 6 wedges. Place potatoes in large bowl. Add remaining ingredients; toss to coat. Place potatoes in single layer on sheet pan. Roast at 400°F about 30 minutes or until golden. Set aside.
Per order:
-
Combine granulated garlic, salt and pepper. Set aside.
-
Add 1 oz butter to heated sauté pan. Add 6 roasted potato wedges, 3/4 cup mushrooms and 1/2 tsp garlic seasoning mixture. Sauté until mushrooms begin to brown slightly and potatoes are heated. Deglaze with 1-1/2 oz wine; stir in 1/4 cup crème fraîche. Keep warm.
-
Grill two veal steaks until medium doneness. Remove steaks from grill; brush with 1/2 oz butter.
-
Plate steaks on mushroom-potato mixture; ladle 4 oz sauce around and over steaks. Garnish with reserved roasted tomato, parsley and 1 Tbsp toasted almonds.
