Porcini Veal Breast Medallions
with Roasted Potatoes

Boneless veal breast, well trimmed, rolled and tied (3 roasts),
   9 - 10 lbs.
Salt, as needed
Ground black pepper, as needed
1/2 cup olive oil
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
2 tbsp. minced garlic
1 quart Red Zinfandel wine
1 gallon chicken stock
2 cups canned tomatoes, drained, coarsely chopped
6 bay leaves
2 fresh rosemary sprigs
2 tsp. dry thyme leaves

Mushroom Sauce:
1 cup dried Porcini mushrooms
Boiling water, as needed
2-1/2 cups reserved veal stock
Butter, at room temperature, as needed
Ground black pepper, as needed

Oven-Roasted Potatoes:
5 lbs. new potatoes, quartered
Salt, as needed
Ground black pepper, as needed
1 cup olive oil
2 tbsp. fresh rosemary
2 tbsp. fresh garlic

Sautéed Red and Yellow Bell Pepper Strips:
6 oz red and yellow bell pepper strips

1. Season veal with salt and pepper. Brown in olive oil; remove and reserve. Add carrots, celery, onions and garlic to pan and cook over medium heat until lightly browned, 6 to 8 minutes. Add wine; reduce by half. Place veal breast, wine mixture and remaining ingredients in hotel or roasting pan; cover with foil and braise in a 350 degree oven for 2-1/2 hours or until veal is tender. Remove veal; strain liquid, skim fat and reserve veal stock for sauce.

2. Soak mushrooms in hot water until softened, about 5 minutes. Remove mushrooms; chop and reserve. Strain liquid through cheesecloth. Simmer veal stock, soaked mushrooms and 3/4 cup soaking liquid on medium-low heat for 10 to 15 minutes. Whisk in butter, one tablespoon at a time and adjust seasoning with salt and pepper to taste.

3. Season potatoes with salt and pepper. Toss with olive oil and rosemary. Spray sheet pan with nonstick cooking spray. Spread potatoes onto pan in a single layer. Roast in 450 degree convection oven until golden and tender, about 15 minutes. Remove and toss with garlic immediately.

4. For each portion: Slice veal breast crosswise into medallions. Heat 2 medallions in sauce or veal broth. Place 1-1/3 cups potatoes in center of plate and place veal on top. Spoon 3 to tbsp. mushroom sauce over veal and garnish with 1/2 oz sautéed pepper strips

Serves 12

Source: National Cattlemen's Beef Association

Difference | About Veal | Products | Programs | Recipes | Email
Contact Us | Home

Copyright © 1999-2005 David Mosner Inc. All rights reserved.