Herb Roasted Loin of Veal

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Herb Roasted Loin of Veal, Layed Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Bread and Parsnip Chips

Makes 4 Servings
INGREDIENTS
  • 32 oz Veal Loin
  • 1 tbsp Chopped Parsley
  • 1 tbsp Chopped Chive
  • 0.5 tbsp Chopped Thyme
  • 2 tbsp Fresh Butter
  • 32 oz Veal Loin
  • Salt and Pepper
  • Olive Oil
  • LAYERED POTATOES:
  • 4 pc Large Idaho Potatoes
  • 1 lbs Clarified Butter
  • 1/2 clove Fresh Garlic
  • 2 Thyme Sprigs
  • 1 Bay Leaf
  • 1/2 cup Chicken stock
  • Salt, Pepper
  • BRAISED VEAL:
  • 2 pc Veal Osso Bucco
  • 1/2 Carrot
  • 1 Celery Stick
  • 1 Small Spanish Onion
  • 1 Thyme Sprig
  • 1 qt Brown Veal Stock
  • 1 ts Tomato Paste
  • 1/2 Green Garden Leek
  • 1 cup Red Wine
  • CREAM SALSIFY:
  • 1 lb Fresh Salsify
  • 1 oz Flour
  • 1 Lemon
  • 1 Bay leaf
  • 1 Thyme Sprig
  • 1 qt Vegetable stock
  • 1 tbsp Fresh Chopped Parsley
  • 1 pc Cooked Sweetbread
  • 1 tsp Whipped Cream
  • PARSNIP CRISPS:
  • 1 Large Parsnip
  • 1 cup Milk
  • Fleur de Sel
  • Truffle Oil

DIRECTIONS

1

Cut the veal into 8oz portions
2

Chop all the herbs really fine
3

Pan fry the veal medallions in olive oil to your liking
4

Finish them with fresh butter, remove from the pan and roll it in the fresh chopped herbs

  • Prepare the Confit Potatoes
1

Heat up the butter with the garlic, thyme, bay leaf and chicken stock to 212 degrees
2

Peel the potatoes and cut them into 1/4″ discs
3

Simmer the sliced potatoes in the butter really gently until they are cooked 3/4th of the way.
4

Once cooked, remove from butter and sear in hot pan for some color
5

Then layer 3 slices of potatoes and braised veal on top of each other and reheat in the oven at 350 degrees
6

Strain the braising liquid through a fine strainer and reduce it on the stove to use as the sauce

  • Prepare the Braised Veal
1

Pan sear the osso bucco
2

Add the mire poix and roast with the osso bucco until light brown
3

Add the tomato paste and let it caramelize
4

Deglaze with the red wine and reduce by half
5

Add the brown veal stock, bring to boil and add the herbs
6

Cover the pan and braise in the oven at 325 degrees till nice and tender
7

Cool down in the braising liquid to preserve the meat’s flavor and keep it from drying out
8

Once cold remove the osso bucco from the liquid and remove fat and bone, flake the meat into small pieces
9

Add 2 tsp of the braising liquid

  • Prepare the Parsnip Crisps
1

Peel the parsnips
2

Slice them really fine
3

Soak them in milk for about an hour
4

Dry and fry them in 325 degree hot oil
5

Finish with fleur de sel and a little truffle oil
6

Finish with some fresh butter, chopped parsley and whipped cream
7

Slice the cooked sweetbreads into medallions and season with salt and pepper
8

Turn them in flour and pan sear them until golden brown in hot pan

  • Prepare the Creamy Salsify with Pan Fried Sweet Bread
1

Peel the salsify and put them right away in water in lemon juice to keep them from turning black.
2

Mix the flour with vegetable stock and bring to boil on the stove
3

Add the lemon, bay leaf, thyme, and salt
4

Cook the salsify till tender in the liquid
5

Strain and keep some liquid to reheat
6

Finish with some fresh butter, chopped parsley and whipped cream
7

Slice the cooked sweetbreads into medallions and season with salt and pepper
8

Turn them in flour and pan sear them until golden brown in hot pan

  • Assemble the Plate
1

Place the herb roasted veal medallion on top of the confit potatoes and garnish it with the truffle parsnip chips
2

Arrange the creamy salsify on the plate with pan seared sweet bread on top and sprinkle it with some fleur de sel
3

Use the reduced braising liquid as the sauce
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