Veal Steaks with Wild Mushroom Demi Glace, Potato-Brie Napolean and Haricot Vert Amandine

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Yield:
12 servings

 

Biaggi’s, Chef Peter Schonman


Ingredients:

Marinade:

  • 2 Tbsp Fresh lemon juice

  • 2 Tbsp Tabasco Chipotle Pepper Sauce

  • 3 each Crushed garlic cloves

  • 1 tsp Freshly grated lemon peel

  • 1 tsp Chopped fresh Italian parsley

  • 1/2 tsp Chopped fresh rosemary

  • 1/2 tsp Chopped fresh sage

  • 1/2 tsp Chopped fresh thyme

  • 1-1/2 cups Olive oil

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

Haricot Vert:

  • 2 lb Haricot vert, trimmed

Potato Pancakes:

  • 1-1/2 cups or 8 oz Minced yellow onions

  • 4 each Eggs

  • 1 Tbsp Chopped fresh thyme

  • 1-1/2 tsp Salt

  • 1/2 tsp Pepper

  • 8 cups or 3 lb Idaho russet potatoes, peeled, grated

  • 3/4 cup Vegetable oil

Wild Mushroom Demi-Glace:

  • 3/4 cup or 4 oz Finely chopped shallots

  • 2 Tbsp or 1 oz Unsalted butter

  • 4 cups or 8 oz Coarsely chopped assorted wild mushrooms

  • 3 cups Veal demi-glace

  • 1 Tbsp or 1/4 oz Chopped fresh Italian parsley

  • 1/4 tsp Salt

  • 1/8 tsp Pepper

  • 8 Tbsp or 4 oz Unsalted butter

  • 1 cup or 4 oz Slivered almonds, toasted

  • Salt as needed

  • Pepper as needed

  • 3/4 cup or 18 oz Alouette Crème de Brie Cheese Spread

Instructions:

Marinade:

  1. Combine lemon juice, pepper sauce, garlic, lemon peel and herbs in large bowl; gradually whisk in oil until blended.

  2. Cut steaks into 4-oz pieces. Place veal in non-reactive container. Pour marinade over veal; turn veal to coat. Cover and marinate in refrigerator 2 hours.

Haricot Vert:

  1. Bring large pot of water to a boil; add beans. Boil 2 to 3 minutes or until crisp tender, drain. Shock in ice water; drain again. Refrigerate until ready to use.

Potato Pancakes:

  1. Combine onions, eggs, thyme, salt and pepper in large bowl. Squeeze small handfuls of grated potato very well; discard liquid. Add potatoes to egg mixture; mix well. Drain off any additional liquid as necessary.

  2. Heat 1 oz oil in small pan over medium heat until hot. Add 1 oz potato mixture; flatten with back of spatula (or flatten beforehand and gently transfer to hot oil). Continue to form the cakes in the pan, do not crowd while coking. Cook 2 to 3 minutes on each side or until golden brown. Cool. Cover and refrigerate until ready to use.

Wild Mushroom Demi-Glace:

  1. Heat 4-qt saucepan over high heat; add shallots and butter. Sauté 3 to 4 minutes or until translucent, stirring occasionally. Add mushrooms; cook 4 minutes or until mushrooms are tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer until reduced to 3 cups. Adjust seasonings. Keep hot until ready to use.
    Per order: Remove two 4 oz veal pieces from marinade. Grill veal to medium doneness. Set aside.

  2. Melt 2 tsp butter in sauté pan. Add 2- 1/2 oz beans; sauté 1 to 2 minutes or until hot. Add 1 Tbsp plus 1 tsp almonds; season with salt and pepper. Set aside.

  3. Meanwhile heat 3 potato pancakes in 400°F convection oven (425°F conventional oven) 3 to 5 minutes or until hot. Top each pancake with 1 Tbsp cheese spread. Stack potato cakes to form napoleons.

  4. Carve veal across the grain into 1/4-inch slices. Place napoleons on plate. Fan beans away from napoleons. Shingle veal slices where beans and napoleons meet. Drizzle 1 oz mushroom demi-glace on and around veal.


Dylan Lindstadt