Roast Loin of Provimi Veal
Yield: 6 servings.
by Philip Costner, Executive Chef, Universal Studios, Hollywood, CA
First Place in the Provimi Veal Absolute Best Combination Recipe Contest
|Basil leaves||5 oz.|
|Pine nuts||4 oz.|
|Parmesan cheese, shredded||2 oz.|
|Romano cheese, shredded||2 oz.|
|Garlic cloves, minced||2 oz.|
|Olive oil||20 oz.|
|White pepper||To taste|
|Heavy cream||4 oz.|
|Green beans, French cut||8 oz.|
|Yellow squash, diced||2|
|Onion, large, sliced||1|
|Lemon pepper||To taste|
|Balsamic vinegar||1 oz.|
|Shallots, peeled, chopped||8|
|Garlic cloves, peeled, chopped||4|
|Fresh thyme sprigs||6|
|Provimi Glace de Veau||6 to 8 oz.|
|Water Chives, blades, halved||3|
|Fresh thyme, chopped||2 Tbsp.|
|Provimi veal strip loin, whole, silver skin off||1|
|Black pepper, coarsely ground||1-1/2 oz.|
|Fresh thyme, chopped||3 Tbsp.|
|Virgin olive oil||4 oz.|
Place basil leaves, pine nuts, shredded cheeses and minced garlic in food processor; blend well. Slowly add 20 ounces olive oil, salt and white pepper to taste. Refrigerate and reserve (yields 24 ounces).
Pesto Mashed Potatoes:
Cut potatoes in chunks, in large sauce pot with 1 tablespoon salt and boiling water to cover, cook until tender; drain. Mash potatoes; whisk in heavy cream and 12 ounces (one-half) basil pesto.
Charred Vegetable Hache:
Blanch green beans; shock in ice water, drain and reserve. In hot skillet over high flame, or over open flame, char squashes, onion and tomatoes; season with salt and lemon pepper. Before serving, sprinkle with balsamic vinegar.
Zinfandel-Thyme Infused Glace de Veau:
In saucepan over medium-high flame, combine wine, shallots, garlic cloves, bay leaves, thyme sprigs and peppercorns; bring to boil, then to simmer. Cook until reduced by two-thirds. Add Glace and water; simmer 5 to 10 minutes. Strain through fine meshed sieve. Add salt and pepper to taste. Stir in 2 tablespoons chopped thyme (yields 24 ounces).
Coat loin with salt, black pepper and 3 tablespoons chopped thyme. In heavy pan over medium-high flame, heat 4 ounces olive oil. When smoking, sear loin on all sides. Place loin in 350°F gas oven 15 to 20 minutes or until medium rare. Do not overcook. Let cool 10 minutes; slice on bias into 2-ounce portions.
Pipe pesto mashed potatoes onto center of plate. Criss-cross green beans around potatoes. Place charred vegetable hache on top of beans. Lay veal slices against potatoes. Ladle 1-ounce sauce over tip of veal slices. Insert chives into potatoes, slide crisp leek rings over chives.