Baha Veal Steak with Avocado Salsa

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Yield:
12 servings

 

Ingredients:

Veal Steak:

  • 4-1/2 lb Ground veal (IMPS/NAMP 396)

  • 1-1/2 cups or 4 oz Finely chopped cremini mushrooms

  • 3 each Eggs, slightly beaten

  • 1/3 cup Tabasco Chipotle Pepper Sauce

  • 1/4 cup1-1/4 oz Minced onion

  • 1/4 cup or 1/2 oz Chopped fresh parsley

  • 3/4 tsp Kosher salt

  • 3/4 tsp Freshly ground black pepper

Avocado Salsa:

  • 3 cups or 1 lb Diced avocados

  • 1-1/4 cups or 7 oz Diced tomatoes

  • 3/4 cup or 3-1/2 oz Chopped white onion

  • Kosher salt as needed

  • Freshly ground black pepper as needed

Mashed Potatoes:

  • 5 lb Russet potatoes, peeled, cut into 2- inch pieces

  • 1-1/2 cups Milk

  • 3/4 cup or 6 oz Unsalted butter, softened

  • 1 cup or 4 oz Shredded Monterey Jack cheese

  • 1 Tbsp Tabasco Chipotle Pepper Sauce

  • Kosher salt as needed

  • Freshly ground black pepper as needed

Mushroom Sauce:

  • 1 cup or 4-1/4 oz Minced shallots

  • 1/4 cup or 1-1/2 oz Minced garlic

  • 6 Tbsp Olive oil

  • 12 cups or 2 lb Cremini mushrooms, cut into quarters

  • 1 cup Dry red wine (Meritage)

  • 6 cups Veal Stock

  • 1/4 cup or 2 oz Unsalted butter, softened

  • 1/3 cup or 1-1/2 oz All-purpose flour

  • 1-1/2 tsp Kosher salt

  • Freshly ground black pepper

Instructions:

Veal Steak:
Combine steak ingredients in large bowl; mix lightly but thoroughly. Divide and shape into twelve 1-inch thick patties, about 8 oz each. Cover and refrigerate.

Avocado Salsa:
Combine avocados, tomatoes and onion in medium bowl. Season with salt and pepper. Cover and refrigerate.

Mashed Potatoes:
Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, butter, cheese and chipotle pepper sauce, until smooth. Season with salt and pepper. Keep warm.

Mushroom Sauce:

  1. In large skillet sauté shallots and garlic in 3 tablespoons oil until tender. Add remaining 3 tablespoons oil and mushrooms; sauté until tender, stirring often. Add wine; reduce to au sec. Add veal stock; about 15 minutes or until thickened and syrupy. Combine butter and flour until smooth; whisk into sauce. Simmer about 5 minutes or until thickened, stirring occasionally. Season with salt and pepper. Keep warm.

  2. Brown burger on both sides in hot skillet. Finish cooking in 350°F oven to medium (160°F) doneness.

  3. Place burger in center of plate. Top with 1 cup mashed potatoes and 1/3 cup salsa. Finish with 4 oz sauce.


Veal Cuts - IMPS / NAMP

Ground - 396

Dylan Lindstadtground