Veal Steaks with Sun-Dried Tomato Cheese Spread

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Yield:
12 servings

 

Romano’s Macaroni Grill, Chef Tim Soufan


Ingredients:

Sun-Dried Tomato Cheese Spread:

  • 1/2 cup Sun-dried tomatoes

  • 1 Tbsp Chopped fresh sage

  • 2 tsp Minced garlic

  • 1 Tbsp Olive oil

  • 1-1/2 cups or 12 oz Alouette Chèvre

  • 12 each or 6 lb Veal loin, strip loin, boneless, skinned, 0 x 0 (IMPS/NAMP 344A) cut into 1/2 inch thick steaks

  • 12 each fresh rosemary sprigs (optional)

Marsala Sauce:

  • 1 cup Dry Marsala

  • 1/4 cup Minced shallots

  • 2 qts Veal stock

  • 1/2 cup Tomato purée

  • 4-1/2 cups Sliced oyster mushrooms

  • 2 Tbsp Minced garlic

  • 2 Tbsp Minced shallot

  • 1/4 cup Olive oil

  • 1/4 cup All-purpose flour

  • 1 tsp Chopped fresh rosemary

  • Kosher salt as needed

  • Pepper as needed

Mashed Potatoes:

  • 2-1/2 cups Water

  • 1-1/2 cups or 12 oz Alouette Crème Fraîche

  • 3 cups Instant Idaho potato flakes

  • Kosher salt as needed

  • Pepper as needed

  • Cherry tomato halves as needed

Instructions:

Sun-Dried Tomato Cheese Spread:

  1. Soak sun-dried tomatoes in boiling water until softened; drain and chop.

  2. Lightly sauté tomatoes, sage and garlic in oil; cool. Combine tomato mixture and chèvre. Set aside.

  3. Pound steaks to 1/2-inch thickness. Spread 2-1/2 Tbsp cheese mixture lengthwise with grain over 1/2 the surface of each steak. Fold steaks in half; roll up to enclose filling. Tie with string in several places. Weave 1 rosemary sprig around string in each roll, if desired. Cover and refrigerate.

Marsala Sauce:

  1. Combine Marsala and 1/4 cup shallots in large saucepan; reduce by half. Add stock; reduce by half. Add tomato purée; reduce 5 minutes. Strain reduction.

  2. Meanwhile sauté mushrooms, garlic and 2 Tbsp shallot in oil until tender. Stir in flour; cook 2 minutes. Stir in strained reduction and rosemary; bring to a boil. Boil 2 minutes. Season with salt and pepper. Keep warm.

Mashed Potatoes:

  1. Bring water and crème fraîche to a boil in large saucepan. Add potato flakes; remove from heat, stir; season with salt and pepper. Cover and keep warm.

Per order:

  1. Mark 1 steak roulade on grill. Finish cooking in 350°F oven to medium doneness. Carve into slices.

  2. Place 1/2 cup mashed potatoes in center of plate. Top with roulade slices. Ladle 3 oz sauce around potatoes and steak. Garnish with cherry tomato halves.


Dylan Lindstadt