Espresso-Crusted Veal Loin with Chanterelle & Artichoke Ragu and Callifornia Fig Demi

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Yield:
12 servings

 

Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, NY


Ingredients:

  • 4 lb Boneless veal loins (IMPS/NAMP ß344)

  • 1 Tbsp Kosher salt

  • 1 tsp Freshly ground black pepper

  • 1 cup Olive oil

  • 1-1/2 Tbsp Chopped fresh thyme

  • 1/2 cup or 2 oz Ground espresso

California Fig Demi:

  • 24 each Fresh figs, cut into quarters

  • 2 Tbsp or 1/2 oz Minced shallot

  • 2 tsp Minced garlic

  • 1/4 cup or 2 oz Olive oil

  • 1 qt Dry red wine

  • 2 cups Ruby port

  • 1 qt Veal demi glace

  • Kosher salt as needed

  • Freshly ground black pepper as needed

  • 12 Tbsp or 6 oz Unsalted butter, softened

Chanterelle & Artichoke Ragù:

  • 36 each Baby artichokes, outer leaves removed, quartered

  • 2 Tbsp or 1/2 oz Minced shallot

  • 2 tsp Minced garlic

  • 1/2 cup Olive oil

  • 8 cups or 1 lb Chanterelle mushrooms, sliced

  • 1/4 cup or 1/2 oz Chopped flat-leaf parsley

  • 1/4 cup or 1/2 oz Thinly sliced fresh basil

  • 2 pts or 1-1/2 lb Grape tomatoes

  • 1 Tbsp Kosher salt

  • 1 tsp Freshly ground black pepper

  • 12 Tbsp or 6 oz Unsalted butter, softened

  • 12 each Fresh thyme sprigs

Instructions:

  1. Season veal loins with salt and pepper. Place in large container. Add olive oil and thyme; turn to coat. Refrigerate, covered, 2 hours.

  2. Remove loins from marinade; discard marinade. Dredge in espresso. Sear loins evenly on grill. Place in roasting pan; roast in 350°F oven to medium doneness. Keep warm; set aside.

California Fig Demi:
Yield: 6 cups

Sweat figs, shallot and garlic in oil in large skillet over low heat until figs are slightly softened. Add wine and port; cook about 30 minutes or until reduced by 1/2. Add veal demi glace; cook about 30 minutes or until reduced by 1/2. Season with salt and pepper. Finish with butter. Keep warm; set aside.

Chanterelle & Artichoke Ragù:

  1. Boil artichokes in salted water in large stockpot 2 minutes or until almost tender; drain and set aside.

  2. Sauté shallot and garlic in 1/4 cup of the oil until fragrant. Add artichokes; sauté 1 to 2 minutes or until just tender. Add remaining 1/4 cup oil, mushrooms, parsley and basil; sauté about 2 minutes or until mushrooms are softened. Add tomatoes; sauté briefly. Season with salt and pepper. Finish with butter.

Per order:
Slice 5 oz veal. Place 3/4 cup ragù in center of plate; lay veal against ragù. Ladle 4 oz fig demi around veal and ragù. Garnish with thyme sprig.


Veal Cuts - IMPS / NAMP

Loins, Boneless - 331, 332, 344, 344A