Ingredients
Ingredients For the Veal:
1/2 C Whole white pistaccio’s (hulled)
1/4 C Whole dried cherries (pitted)
6-3oz Veal tenderloin medallions
2 TBLS canola oil (for frying)
Ingredients For the sauce:
1 tsp Butter (unsalted)
2 Medium shallots (peeled and minced)
1-12oz bottle hard cider
1/3 C Vegetable stock
3 Medium Morrels (halved)
1/3 C heavy cream
Salt & Pepper to taste
Ingredients For the scalloped root veg:
2 TBLS AP flour
1/4 lb butter (unsalted)
1 Small onion (rough chop)
1 Rib celery (rough chop)
1 bay leaf
5 whole peppercorn
1/2 C white wine
1/2 C vegetable stock
2 1/2 C 2% milk
1/4 tsp fresh Thyme
2 Russet Potatoes (Peeled and sliced lengthwise)
1 Yam (Peeled and sliced lengthwise)
4 large parsnips (peeled and sliced lengthwise)
Ingredients For the brussel sprouts:
1/2 lb Fresh brussel sprouts (cleaned,stem end cross cut and blanched)
2 tsp pumice olive oil
Salt & Pepper to taste
Preparation
Method For the Veal: Rough chop pistaccio’s and dried cherries together in Robo Coupe Season veal and crust presentation side of veal Sear on crusted sidein oil on medium heatin saute pan, turn to other side and finish in oven to 130 degrees internal temp, remove veal from pan to rest cool pan to medium heat, add morells and brown, add shallots and saute for 30 seconds, add ciderand reduce by 1/2, add veg stockand reduce by 1/4 add heavy cream, season and reduce til nape
Method For the Scalloped root Veg: Melt butter, add flour and cookon low to make a blond roux Add onion and celery saute for 1 minute, add wine,cook for 30 seconds, add chicken stock, bay leaf, peppercorns and thyme Add milk and set to low simmer for 2 minutes (adjust thickness by reducing of adding more milk, strain through a fine sieve and reserve In 5X8 Loaf pan layer potatoes, yams, parsnips, yams and potatoes in that order w/ milk mixture between each layer, wrap with foil and bake at 325 degrees for 1 hour and ten minutes, check for doneness with skewer
Method For the brussel sprouts: Toss Brussel sproutsin oil and seasoning, place on sheet tray and roast at 375 degrees for 10-15 minutes
Method For plating: This recipe is for 2 people Cut scalloped veg in 1/2 and place offset in the middle of the plate Pour 3 oz of sauce with 3 morrels on the bottom of the plate place 3 medallions crust side up around root veg on top of sauce place 1/2 brussel sprouts on opposite side of root veg Garnish as desired
