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Veal Steaks with Wild Mushroom Demi Glace, Potato-Brie Napolean and Haricot Vert Amandine



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2 tbsp. fresh lemon juice
2 tbsp. Tabasco Chipotle Pepper Sauce
3 ea. crusted garlic cloves
1 tsp. freshly grated lemon peel
1 tbsp. + 1 tsp. chopped fresh Italian parsley, divided
1/2 tsp. chopped fresh rosemary
1/2 tsp. chopped fresh sage
1 tbsp. + 1/2 tsp. chopped fresh thyme, divided
1-1/2 cups olive oil
6 lb. Veal loin, strip loin, boneless, skinned 0 x 0 (IMPS/NAMP 344A) cut into 1/2 inch thick steaks
2 lb. haricot vert, trimmed
1-1/2 cups minced yellow onions, about 8 oz.
4 ea. eggs
1-3/4 tsp. salt, divided
1/2 tsp. + 1/8 tsp. pepper, divided
8 cups Idaho russet potatoes, peeled, grated, about 3 lb.
3/4 cup vegetable oil
3/4 cup finely chopped shallots, about 4 oz.
10 tbsp. unsalted butter, divided
4 cups coarsely chopped assorted wild mushrooms, about 8 oz.
3 cups veal demi-glace
1 cup slivered almonds, toasted, about 4 oz.
3/4 cup Alouette Crème de Brie Cheese Spread, about 18 oz.


  1. 1
    For Marinade: Combine lemon juice, pepper sauce, garlic, lemon peel, 1 tsp parsley, 1/2 tsp rosemary, 1/2 tsp sage and 1/2 tsp thyme in large bowl; gradually whisk in 1-1/2 cups oil until blended. Cut steaks into 4-oz pieces. Place veal in non-reactive container. Pour marinade over veal; turn veal to coat. Cover and marinate in refrigerator 2 hours.
  2. 2
    For Haricot Vert: Bring large pot of water to a boil; add beans. Boil 2 to 3 minutes or until crisp tender, drain. Shock in ice water; drain again. Refrigerate until ready to use.
  3. 3
    For Potato Pancakes: Combine yellow onions, eggs, 1 tbsp thyme, 1-1/2 tsp salt and 1/2 tsp pepper in large bowl. Squeeze small handfuls of grated potato very well; discard liquid. Add potatoes to egg mixture; mix well. Drain off any additional liquid as necessary.
  4. 4
    Heat 1 oz vegetable oil in small pan over medium heat until hot. Add 1 oz potato mixture; flatten with back of spatula (or flatten beforehand and gently transfer to hot oil). Continue to form the cakes in the pan, do not crowd while coking. Cook 2 to 3 minutes on each side or until golden brown. Cool. Cover and refrigerate until ready to use.
  5. 5
    For Wild Mushroom Demi-Glace: Heat 4-qt saucepan over high heat; add shallots and 2 tbsp butter. Sauté 3 to 4 minutes or until translucent, stirring occasionally. Add mushrooms; cook 4 minutes or until mushrooms are tender. Add remaining ingredients such as demi-glace, 1 tbsp parsley, 1/4 tsp salt and 1/8 tsp pepper; bring to a boil. Reduce heat; simmer until reduced to 3 cups. Adjust seasonings. Keep hot until ready to use.
  6. 6
    Per order: Remove two 4 oz veal pieces from marinade. Grill veal to medium doneness. Set aside.
  7. 7
    Melt 2 tsp butter in sauté pan. Add 2- 1/2 oz beans; sauté 1 to 2 minutes or until hot. Add 1 Tbsp plus 1 tsp almonds; season with salt and pepper. Set aside.
  8. 8
    Meanwhile heat 3 potato pancakes in 400°F convection oven (425°F conventional oven) 3 to 5 minutes or until hot. Top each pancake with 1 Tbsp cheese spread. Stack potato cakes to form napoleons.
  9. 9
    Carve veal across the grain into 1/4-inch slices. Place napoleons on plate. Fan beans away from napoleons. Shingle veal slices where beans and napoleons meet. Drizzle 1 oz mushroom demi-glace on and around veal.


Biaggi's, Chef Peter Schonman

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preparation methods
cuisines European, French
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