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Filet of Veal with Spring Vegetables

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INGREDIENTS

3 cups fava beans, shelled, about 16 oz.
3 cups baby red potatoes, about 16 oz.
3 cups baby turnips, about 16 oz.
3 cups fresh peas, shelled, about 15 oz.
3 cups white pearl onions, about 14 oz.
3 cups baby carrots, all but ΒΌ-inch of tops removed, about 11 oz.
9 cups veal stock, divided
6 ea. Veal tenderloin filets, cut into 12 steaks, about 2"inches thick (IMPS/NAMP 347), about 4 lb.
salt and pepper, as desired
1/4 cup olive oil
3/4 cup butter
3/4 cup fresh chervil, chopped

INSTRUCTIONS

  1. 1
    Poach vegetables individually in 6 cups veal stock until crisp tender. Reserve
  2. 2
    Season 1 veal steak with salt and pepper. Cook in 1 tbsp olive oil until crispy on each side, about 4 minutes per side. Add 1/4 cup veal stock and 1/4 cup each of the poached vegetables; cook for 7 to 9 minutes until vegetables are tender and veal is done; turning and stirring occasionally. Add 1 tbsp each butter and chervil.

notes

Washington Park, New York, NY, Executive Chef Jonathan Waxman

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cuisines North & South American
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