3 cups baby carrots, all but ¼-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
Poach vegetables individually in 6 cups veal stock until crisp tender. Reserve
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.
Washington Park, New York, NY, Executive Chef Jonathan Waxman