5 lb. veal loin, short tenderloins (IMPS/NAMP 347)
1/4 cup + 1 tbsp. olive oil, divided
4 fresh rosemary sprigs
4 fresh sage sprigs
12 ea. black peppercorns
salt and pepper, to taste
4 qt. celery root, peeled, diced
2 qt. sweet potatoes, peeled, diced
grapeseed oil, as needed
3 qt. fresh spinach, about 1 lb.
1/4 cup reduced brown veal stock
12 fluid oz. black truffle juice
4 fluid oz. brandy
2 ea. black truffle, cut into small julienned, about 2 oz.
1 qt. reduced brown veal stock
fried potato chips, for garnish
Combine veal tenderloins with 1/4 cup oil, rosemary, sage and peppercorns. Cover and marinate in refrigerator 2 hours.
Remove tenderloins; sprinkle with salt and pepper. Grill over medium-high heat 20 to 25 minutes for medium-rare to medium doneness.
Meanwhile sauté celery root and sweet potatoes separately in oil until slightly caramelized. Combine and season with salt and pepper. Keep warm.
Wilt spinach in stock and 1 tbsp. oil. Keep warm.
Combine truffle juice, brandy and truffles; cook until liquid is reduced by half. Add stock; bring to a boil. Keep warm.
Carve three 1-inch thick medallions from tenderloin. Place 1 cup celery root mixture in center of plate. Place one veal medallion in center of mixture. Place 1/8 cup spinach on top of medallion. Top with second medallion and equal amount of spinach. Top with third medallion. Drizzle truffle reduction on plate around vegetables. Garnish with potato chips.
Equinox, Washington, D.C., Executive Chef Todd Gray