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 leaves5 oz.
Pine nuts4 oz.
Parmesan cheese, shredded2 oz.
Romano cheese, shredded2 oz.
Garlic cloves, minced2 oz.
Olive oil20 oz.
SaltTo taste
White pepperTo taste
Potatoes, peeled6
Heavy cream4 oz.
Green beans, French cut8 oz.
Yellow squash, diced2
Zucchini, diced2
Onion, large, sliced1
Tomatoes, diced2
Lemon pepperTo taste
Balsamic vinegar1 oz.
Zinfandel1btl.
Shallots, peeled, chopped8
Garlic cloves, peeled, chopped4
Bay leaves2
Fresh thyme sprigs6
Peppercorns1 Tbsp.
Provimi Glace de Veau6 to 8 oz.
Water Chives, blades, halved3
Leek rings6
Fresh thyme, chopped2 Tbsp.
Provimi veal strip loin, whole, silver skin off1
Black pepper, coarsely ground1-1/2 oz.
Salt1-1/2 oz.
Fresh thyme, chopped3 Tbsp.
Virgin olive oil4 oz.

Basil Pesto:
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).

Veal:
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.

To Serve:
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.

Serve immediately.

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