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Espresso-Crusted Veal Loin with Chanterelle & Artichoke Ragu and Californa Fig Demi



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4 lb. boneless veal loins (IMPS/NAMP ß344)
6.0 cups of California Fig Demi Magnifying_glass
2 tbsp. kosher salt, divided
2 tsp. freshly ground black pepper, divided
2-1/2 cups olive oil, divided
1-1/2 tbsp. chopped fresh thyme
1/2 cup (2 oz.) ground espresso
36 ea. baby artichokes, outer leaves removed, quartered
2 tbsp. (1/2 oz.) minced shallot
2 tsp. minced garlic
8 cups (1 lb.) chanterelle mushrooms, sliced
1/4 cup (1/2 oz.) chopped flat-leaf parsley
1/4 cup (1/2 oz.) thinly sliced fresh basil
2 pt. (1-1/2 lb.) grape tomatoes
12 tbsp. (6 oz.) unsalted butter, softened
12 ea. fresh thyme sprigs, for garnish


  1. 1
    Season veal loins with 1 tbsp. salt and 1 tsp. pepper. Place in large container. Add 1 cup olive oil and thyme; turn to coat. Refrigerate, covered, 2 hours.
  2. 2
    Remove loins from marinade; discard marinade. Dredge in espresso. Sear loins evenly on grill. Place in roasting pan; roast in 350°F oven to medium doneness. Keep warm; set aside.
  3. 3
    For Chanterelle & Artichoke Ragù: Boil artichokes in salted water in large stockpot 2 minutes or until almost tender; drain and set aside.
  4. 4
    Sauté shallot and garlic in 1/4 cup of the oil until fragrant. Add artichokes; sauté 1 to 2 minutes or until just tender. Add remaining 1/4 cup oil, mushrooms, parsley and basil; sauté about 2 minutes or until mushrooms are softened. Add tomatoes; sauté briefly. Season with 1 tbsp. salt and 1 tsp. pepper. Finish with butter.
  5. 5
    Per Order: Slice 5 oz veal. Place 3/4 cup ragù in center of plate; lay veal against ragù. Ladle 4 oz fig demi around veal and ragù. Garnish with thyme sprig.


Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, NY

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cuisines European, North & South American
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