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Sweet and Spicy Veal Romesco with Maitake-Potato Medley

Beef46

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INGREDIENTS

120 ea. cherry tomatoes, cut in half, about 3 lb. 10-5/8 oz.
1-1/2 cups Extra-virgin olive oil, divided
1/4 cup sugar
3-1/4 cups slivered blanched almonds
6 tbsp. chopped garlic
6 tbsp. Tabasco Chipotle Pepper Sauce
2 tbsp. chopped fresh Italian parsley
1 tbsp. + 4 tsp. kosher salt, divided
1 tbsp. + 4 tsp. ground black pepper, divided
6 ea. large Idaho russet potatoes
1/4 cup finely chopped fresh rosemary
4 tsp. granulated garlic, divided
1 lb. 2 oz. melted unsalted butter
9 cups maitake mushrooms, about 1 lb. 2 oz.
2-1/4 cups chablis wine
3 cups Alouette Crème Fraîche, about 24 oz.
24 ea. veal loin, strip loin (IMPS/NAMP 344A), cut into 1/2 inch thick steaks, about 6 lb.
finely chopped fresh Italian parsley, as needed for garnish

INSTRUCTIONS

  1. 1
    For Romesco Sauce: Place tomatoes, cut side down, on sheet pan. Brush with 1/4 cup oil; dust with sugar. Roast tomatoes in 350°F oven 15 minutes or until softened. Set aside. (Reserve about 12 roasted tomato halves for garnish.)
  2. 2
    Toast almonds in sauté pan over medium heat until light golden. Set aside. (Reserve 1 cup for garnish.)
  3. 3
    Sauté garlic in 1/4 cup oil over medium heat until lightly golden.
  4. 4
    Place roasted tomatoes, garlic mixture, pepper sauce, parsley, 1 tablespoon each of salt and black pepper in food processor or blender container. Cover; process briefly until semi-smooth. Mix in 2-1/4 cups toasted almonds. Cover; keep warm.
  5. 5
    For Roasted Potatoes: Cut each potato crosswise in half, then cut each half into 6 wedges. Place potatoes in large bowl. Add remaining ingredients such as 1 cup oil, 1/4 cup rosemary, 2 teaspons granulated garlic, 2 teaspons salt and 2 teaspons black pepper; toss to coat. Place potatoes in single layer on sheet pan. Roast at 400°F about 30 minutes or until golden. Set aside.
  6. 6
    Per order: Combine 2 teaspons each of granulated garlic, salt and pepper. Set aside.
  7. 7
    Add 1 ounce butter to heated sauté pan. Add 6 roasted potato wedges, 3/4 cup mushrooms and 1/2 teaspon garlic seasoning mixture. Sauté until mushrooms begin to brown slightly and potatoes are heated. Deglaze with 1-1/2 ounces wine; stir in 1/4 cup crème fraîche. Keep warm.
  8. 8
    Grill two veal steaks until medium doneness. Remove steaks from grill; brush with 1/2 ounce butter.
  9. 9
    Plate steaks on mushroom-potato mixture; ladle 4 ounces sauce around and over steaks. Garnish with reserved roasted tomato, parsley and 1 tablespoon toasted almonds.

notes

Carino's Italian Grill, Chef Chris Peitersen

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cuisines European, Italian
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