Yield 12 Servings
3 LBS BABY WHITE EYE OF THE ROUND VEAL
1 CUP SMOKED GARLIC OLIVE OIL (See Recipe)
1 CUP DRY WHITE WINE (Fume Blanc preferred)
1 QUART HEAVY WHIPPING CREAM
2 TSP WHITE PEPPER
1 TBSP GRANULATED GARLIC
1/4 TSP GROUND NUTMEG
1 PINT BEEF AU JUS
1/2 LB FRESH MUSHROOMS (Sliced)
1/2 BUNCH PARSLEY (Chopped)
1 LB FRESH FETTUCCINI (Boiled al dente)
1/2 BUNCH SHALLOTS (Chopped)
Remove silver skin and any gristle from meat. Cut veal meat into 1/4 inch thick steaks. Place steaks on a piece of wax paper, fold paper and pound flat with a rolling pin.
In a large Dutch oven and over medium high heat add 1/3 of the oil. Heat oil until it starts to smoke. Sear meat in the hot oil for about 30 seconds, turn and sear on the other side. Remove veal form oven and store on a warmed serving tray.
Add wine to Dutch oven to deglaze the pot, use a whisk to remove the drippings from the bottom of the pan. When wine has reduced by half, add cream and reduce the cream by half. Cream should foam while cooking and the bubbles should have a glossy shine. Add seasonings, beef au jus and mushrooms; simmer for 5 minutes. Return the veal to the pot and simmer over low heat for 10 minutes. Add parsley, fold and serve.
Instead of beef au jus substitute 1/2 cup of duck demi glaze (See Recipe). This has an intense flavor and will give the sauce a darker color.
For a richer sauce you can also add 1 Cup of sour cream to the sauce.
Spread freshly boiled fettuccini on to a large warmed serving tray like a large donut (with a hole in the middle). Ladle veal into the center, top with shallots and serve.
This recipe will add 75 points to your cholesterol just reading the ingredients.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: January 11, 2017
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