Filet of Veal with Spring Vegetables

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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 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

1

Poach vegetables individually in 6 cups veal stock until crisp tender. Reserve
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.

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