Veal Steaks with Sun-Dried Tomato Cheese Spread

0 ratings

prepare

cook

serves

1/2 cup sun-dried tomatoes

1 tbsp. chopped fresh sage

2 tbsp. + 2 tsp. minced garlic, divided

1/4 cup + 1 tbsp. olive oil, divided

1-1/2 cups Alouette Chèvre, about 12 oz.

12 ea. Veal loin, strip loin, boneless, skinned, 0 x 0 (IMPS/NAMP 344A) cut into 1/2 inch thick steaks, about 6 lb.

12 ea. fresh rosemary sprigs, optional

1 cup dry marsala

1/4 cup + 2 tbsp. minced shallots, divided

2 qt. veal stock

1/2 cup tomato purée

4-1/2 cups sliced oyster mushrooms

1/4 cup All-purpose flour

1 tsp. chopped fresh rosemary

2-1/2 cups water

1-1/2 cups Alouette Crème Fraîche, about 12 oz.

3 cups Instant Idaho potato flakes

cherry tomato halves, as needed

1

For Sun-Dried Tomato Cheese Spread: Soak sun-dried tomatoes in boiling water until softened; drain and chop. Lightly sauté tomatoes, sage and 2 teaspons garlic in 1 tablespoon oil; cool. Combine tomato mixture and chèvre. Set aside.
2

For Veal: Pound steaks to 1/2-inch thickness. Spread 2-1/2 tablespoons cheese mixture lengthwise with grain over 1/2 the surface of each steak. Fold steaks in half; roll up to enclose filling. Tie with string in several places. Weave 1 rosemary sprig around string in each roll, if desired. Cover and refrigerate.
3

For Marsala Sauce: Combine Marsala and 1/4 cup shallots in large saucepan; reduce by half. Add stock; reduce by half. Add tomato purée; reduce 5 minutes. Strain reduction. Meanwhile sauté mushrooms, 2 tbsp garlic and 2 tbsp shallot in 1/4 cup oil until tender. Stir in flour; cook 2 minutes. Stir in strained reduction and rosemary; bring to a boil. Boil 2 minutes. Season with salt and pepper to taste. Keep warm.
4

For Mashed Potatoes: Bring water and crème fraîche to a boil in large saucepan. Add potato flakes; remove from heat, stir; season with salt and pepper to taste. Cover and keep warm.
5

Per order: Mark 1 steak roulade on grill. Finish cooking in 350°F oven to medium doneness. Carve into slices.
6

Place 1/2 cup mashed potatoes in center of plate. Top with roulade slices. Ladle 3 oz sauce around potatoes and steak. Garnish with cherry tomato halves.

Romano's Macaroni Grill, Chef Tim Soufan

Meals/Courses	Entrees
cuisines	European, Italian