Veal Steaks with Wild Mushroom Demi Glace, Potato-Brie Napolean and Haricot Vert Amandine
Biaggi’s, Chef Peter Schonman
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
2 lb Haricot vert, trimmed
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
Combine lemon juice, pepper sauce, garlic, lemon peel and herbs in large bowl; gradually whisk in oil until blended.
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.
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.
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.
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:
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.
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.
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.
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.