Ingredients
Rub:
- 1/4 cup or 1-1/2 oz Steak seasoning blend
- 1/4 cup or 7/8 oz Cracked black pepper
- 12 each or 6 oz Veal loin, strip loin, 1 inch thick
- 1/4 cup or 1-1/4 oz Chopped garlic
- 3/4 cup or 12 oz Unsalted butter
- 6 cups or 12 oz Chopped shiitake mushrooms
- 4 cups or 12 oz Sliced cremini mushrooms
- 4 cups or 12 oz Sliced button mushrooms
- 1-1/2 cup Dry red wine
- 9 cups Veal demi-glace
Garnish:
- 12 each Rosemary sprigs
- Fresh parsley as needed
Sartoni Parmesan Rosemary Mashed Potatoes:
- 5 lbs Baking potatoes, peeled, cut into 2-iinch pieces
- 3 cups Half-and-half
- 10 Tbsp or 5 oz Unsalted butter
- 1 Tbsp Minced rosemary
- 1-1/2 cups Grated Sartoni parmesan cheese
- Kosher salt as needed
- Ground white pepper* as needed
Tabasco Buttermilk Onion Straws:
- 3 cups All-purpose flour
- 2 Tbsp Kosher salt
- 1 Tbsp Granulated garlic
- 1 tsp Black pepper
- 3 cups Buttermilk
- 1/2 cup Tabasco Chipotle Pepper Sauce
- 12 oz White onions, cut in half, sliced 1/8 inch thick
- Vegetable oil as needed
Instructions
Rub:
-
Combine rub ingredients in small bowl. Press 1 oz rub evenly onto each side of veal steaks. Cover and refrigerate until ready to use.
-
Sauté garlic in butter in large skillet until fragrant. Add mushrooms and sauté until tender. Deglaze skillet with wine. Add demi-glace and reduce by 1/3, about 45 minutes. Keep warm; set aside.
Per order:
Grill 1 veal steak to medium doneness. Carve into slices and serve with 1 cup Sartori Parmesan Rosemary Mashed Potatoes. Top with 1 oz Tabasco Buttermilk Onion Straws. Ladle 6 oz mushroom sauce in front of veal on bottom of plate. Garnish with rosemary sprig and parsley.
Sartoni Parmesan Rosemary Mashed Potatoes:
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Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl; set aside.
-
Heat half-and-half, butter and rosemary in large saucepan until butter is melted. Gradually add butter mixture and Sartori Parmesan Cheese to potatoes, mixing on low speed until smooth. Season with salt and white pepper.
Tabasco Buttermilk Onion Straws:
Combine flour, salt, granulated garlic and black pepper in bowl; set aside. Combine buttermilk and chipotle pepper sauce in another bowl; set aside. Separate onion slices into rings.
Per order:
Heat oil to 350°F in deep fryer. Place 1 oz onion rings in buttermilk mixture; remove to shallow container, letting excess liquid drip off. Sprinkle 1/4 cup flour mixture over onions; toss to coat. Fry onions 1-1/2 to 2 minutes or until golden brown; drain on paper towels.
