Duet of Veal
Recipe courtesy of Stephen Valenti, Executive Chef of Bloomfield Hills Country Club (Bloomfield Hills, Mich.)
Ingredients
- Ingredients for the Bacon-Wrapped Veal Loin:
- bacon - 10 slices
- veal loin - 1 ea.
- Ingredients for the Braised Veal Shank Stuffed Parmesan Crusted Polenta Cake:
- braised veal shank - 1 ea.
- brunoise mirepoix - 1 cup
- herbs (parsley, thyme, rosemary, chives) - 2 ozs., chopped
- cornmeal - 1 cup
- milk - 3 cups
- butter - 2 ozs.
- parmesan - 4 ozs.
- creme de fromage - 1x recipe
- Ingredients for the Roasted Root Vegetables:
- celery root - 1 ea., medium dice
- delicata squash - 1 ea., cut into rings
- Easter egg radishes - 2 ea., split in half
- baby yellow beets - 2 ea., medium dice
- Brussels sprouts - 4 ea., split in half
- Ingredients for the Butternut Squash Puree:
- butternut squash - 1 ea., small
- heavy cream - 1 qt.
- salt - to taste
- Ingredients for the Apple Mustarda:
- Granny Smith apple - 1 ea.
- sugar - 2 ozs.
- apple cider vinegar - 4 ozs.
- yellow mustard seeds - 1 Tbsp.
- shallot - 1 ea., brunoises
- Ingredients for the Veal Reduction:
- brown veal stock - 2 qts.
- Ingredients for the Black Winter Truffles:
- black winter truffles - 1 ea., shaved as needed
Instructions
Procedure for Bacon-Wrapped Veal Loin:
- Trim veal loin to make a uniform shape.
- Shingle bacon on plastic wrap and roll with rolling pin to make the sheet of bacon thin.
- Dust with activa and roll the veal loin into a roulade. Roll with plastic wrap and create a tight log.
- Sous vide at 148°F to an internal temp of 128°F. Chill.
- Remove from plastic wrap and dry off roulade.
- Place into large saute pan and sear on all sides until bacon is browned and crisp.
- Finish in oven to retherm interior of veal. Sliced into rounds and then slice into half-moons for service.
Procedure for Braised Veal Shank Stuffed Parmesan Crusted Polenta Cake:
- Braised veal shank with red wine and other aromatics.
- Once cooked, shred meat.
- Mix with brunoises mirepoix and herbs and mix with a bit of veal reduction to retain moisture. Reserve until ready to stuff polenta cake.
- For polenta, heat milk to boil, sprinkle cornmeal in while whisking and cook until thickened.
- Fold in butter and cheese and pour into sheet pan lined with plastic wrap and chill. Make creme de fromage crust and freeze.
- Once polenta cake is chilled, cut into rounds with round cutter, scoop out with a melon baller a portion of the polenta, stuff with reserved braised veal mixture and then cut fromage crust the same size as polenta cake and top with the crust.
- At service, high heat roast the polenta cakes to brown the crust.
Procedure for Roasted Root Vegetables:
- Cut all vegetables to desired sizes.
- Toss with olive oil and salt, roast until well-colored and tender. Reserve for service.
Procedure for Butternut Squash Puree:
- Combine butternut squash, heavy cream, and salt, and simmer until squash is very soft.
- Strain and puree with just enough liquid to make smooth.
- Taste and adjust seasoning. Reserve for service
Procedure for Apple Mustarda:
- Combine all ingredients and cook down until apples are soft and liquid is syrupy. Reserve for service.
Procedure for Veal Reduction:
- Reduce veal stock until desired flavor and texture. Reserve for service.
Procedure for Black Winter Truffles:
- Shave over finished dish.
Procedure for Service:
- Spread butternut squash across plate.
- Place polenta cake at back of plate just off the puree.
- Place sliced veal opposite of the polenta cake to create a "V" on the plate.
- Garnish with the roasted vegetables in the open area.
- Scoop apple mustarda next to veal. Sauce over the veal.
- Shave black truffles as needed.
