Ingredients
- 4-1/2 lbs Veal loin, short tenderloin (IMPS/NAMP 347)
Potato Green Bean Salad:
- 36 slices or 4 lbs Idaho russet potatoes, scrubbed, skin- on, sliced 1/2-inch thick
- 1/4 cup Olive oil
- Salt and pepper as needed
- 6 cups or 1 lb, 2 oz Haricots verts, trimmed, halved
- 1/4 cup White wine vinegar
- 1/4 cup or 1/4 oz Chopped fresh parsley
- 1 tsp Grainy, Dijon-style mustard
- 3/4 cup Extra virgin olive oil
Red Pepper Coulis:
- 1 cup or 4 oz Chopped onion
- 2 Tbsp or 1/2 oz Minced garlic
- 1/4 cup Olive oil
- 3 cups or 1 lb, 4 oz Roasted red peppers
- 1/4 cup Veal stock
- 1/2 tsp Salt
- 1/2 cup or 3 oz Diced roasted red peppers
- Salt and pepper as needed
- Olive oil as needed
- 6 cups or 12 oz Sliced assorted wild mushrooms
- 3/4 cup or 6 oz Minced shallots
- 1-1/2 cups or 6 oz Diced California avocado
Garnish:
- Chopped fresh parsley as needed
Instructions
Partially freeze veal roast and cut across grain into 1/4-inch thick paillards. Reserve.
Potato Green Bean Salad:
Prep salad: Toss potatoes with olive oil, season with salt and pepper and roast in a 425 F. Keep warm.
Cook haricots verts until just tender; reserve.
Mix vinegar, parsley, mustard and 1/4 tsp each salt and pepper; slowly whisk in extra virgin olive oil; reserve.
Red Pepper Coulis:
Saute onion and garlic in olive oil until tender. Puree onion mixture, roasted red peppers, veal stock and salt in blender. Strain and stir in diced roasted red peppers. Keep warm.
Per Order:
Season 6 ounces veal paillards with salt and pepper. Cook veal in olive oil in saute pan until veal is browned and cooked to medium doneness; remove and keep warm. Saute 1/2 cup mushrooms and 1 Tbsp shallots; reserve.
Toss 3 warm potato slices, 1/2 cup haricots verts and 2 Tbsp avocado with 1 oz vinaigrette.
Garnish:
To plate: Drizzle 2 Tbsp red pepper coulis on plate. Mound potato and green bean salad over coulis. Top with veal paillards, then sautéed mushroom mixture. Garnish with chopped parsley as desired.
