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. |
| Salt | To taste |
| White pepper | To taste |
| Potatoes, peeled | 6 |
| Heavy cream | 4 oz. |
| Green beans, French cut | 8 oz. |
| Yellow squash, diced | 2 |
| Zucchini, diced | 2 |
| Onion, large, sliced | 1 |
| Tomatoes, diced | 2 |
| Lemon pepper | To taste |
| Balsamic vinegar | 1 oz. |
| Zinfandel | 1btl. |
| Shallots, peeled, chopped | 8 |
| Garlic cloves, peeled, chopped | 4 |
| Bay leaves | 2 |
| Fresh thyme sprigs | 6 |
| Peppercorns | 1 Tbsp. |
| Provimi Glace de Veau | 6 to 8 oz. |
| Water Chives, blades, halved | 3 |
| Leek rings | 6 |
| Fresh thyme, chopped | 2 Tbsp. |
| Provimi veal strip loin, whole, silver skin off | 1 |
| Black pepper, coarsely ground | 1-1/2 oz. |
| Salt | 1-1/2 oz. |
| Fresh thyme, chopped | 3 Tbsp. |
| Virgin olive oil | 4 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.
