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Veal Paillards with Potato Green Bean Salad and Roasted Red Pepper Sauce



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4-1/2 lb. veal loin, short tenderloin (IMPS/NAMP 347)
36 slices Idaho russet potatoes, scrubbed, skin- on, sliced 1/2-inch thick, about 4 lb.
1/2 cup olive oil, divided
salt and pepper, as needed
6 cups haricots verts, trimmed, halved, about 1 lb, 2 oz.
1/4 cup white wine vinegar
1/4 cup (1/4 oz.) chopped fresh parsley, more for garnish
1 tsp. grainy, Dijon-style mustard
3/4 cup Extra virgin olive oil
1 cup chopped onion, about 4 oz.
2 tbsp. minced garlic,about 1/2 oz.
3 cups roasted red peppers, about 1 lb.,4 oz.
1/4 cup veal stock
1/2 cup diced roasted red peppers, about 3 oz.
6 cups sliced assorted wild mushrooms, about 12 oz.
3/4 cup minced shallot, about 6 oz.
1-1/2 cups diced California avocado, about 6 oz.


  1. 1
    Partially freeze veal roast and cut across grain into ¼-inch thick paillards. Reserve.
  2. 2
    For Potato Green Bean Salad: Prep salad: Toss potatoes with 1/4 cup olive oil, season with salt and pepper and roast in a 425 F. Keep warm. Cook haricots verts until just tender; reserve. Mix vinegar, 1/4 cup parsley, mustard and ¼ tsp each salt and pepper; slowly whisk in extra virgin olive oil; reserve.
  3. 3
    For Red Pepper Coulis: Saute onion and garlic in 1/4 cup olive oil until tender. Puree onion mixture, roasted red peppers, veal stock and 1/2 tsp. salt in blender. Strain and stir in diced roasted red peppers. Keep warm.
  4. 4
    Per Order : Season 6 ounces veal paillards with salt and pepper. Cook veal in olive oil in saute pan until veal is browned and cooked to medium doneness; remove and keep warm. Saute 1/2 cup mushrooms and 1 Tbsp shallots; reserve.
  5. 5
    Toss 3 warm potato slices, 1/2 cup haricots verts and 2 Tbsp avocado with 1 oz vinaigrette.
  6. 6
    To plate : Drizzle 2 Tbsp red pepper coulis on plate. Mound potato and green bean salad over coulis. Top with veal paillards, then sautéed mushroom mixture. Garnish with chopped parsley as desired.

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