Veal with a View
Veal-Wrapped Asparagus in Madeira-Mushroom Sauce
Dawn Burkart
Chef de cuisine, Bistro L’Hermitage
A fan of turning the familiar into the flamboyant, Bistro L’Hermitage chef Dawn Burkhart—a seasoned toque who’s worked alongside chefs Jean-Louis Palladin and Robert Wiedmaier—said this impromptu veal creation should turn a few heads. “It’s quick easy and different,” she said of the skyward-reaching roll (a twist on traditional scaloppine). “It just looks beautiful on the plate.”
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Photography by James Kim
PREP TIME: 20 min.
COOK TIME: 25 min.
SERVES: 4
INGREDIENTS
8 pieces veal, pounded thin
1 pound fingerling potatoes
5 tablespoons olive oil
1 sprig fresh thyme
1 pound asparagus
2 cups carrots, thinly sliced on the bias (cross-cut at roughly 45-degree angle)
1 cup flour
1/2 cup Madeira wine
1/2 pound mushrooms, cut in quarters
1/2 cup heavy cream
1 tablespoon butter
1 shallot, finely diced
Salt and pepper (to taste)
PREPARATION
Cut potatoes in half (lengthwise). In a bowl, toss potatoes with a pinch of salt and pepper, 2 tablespoons oil and thyme. Place on baking sheet and roast in a 325 F oven for about 25 minutes (or until tender).
Blanch asparagus in salted water (about 4 minutes). Plunge into ice water to stop the cooking, then strain and set aside. Repeat with sliced carrots.
Season the veal with salt and pepper, then wrap each cutlet around 3 pieces of asparagus. Secure with a wooden skewer. Lightly dust the rolled veal in flour.
Warm 2 tablespoons olive oil in a saute pan over medium-high heat, and brown the veal rolls all the way around. Deglaze the pan with 1/4 cup Madeira. Move veal to a cutting board.
Add another tablespoon olive oil to pan, and saute the mushrooms. Season with salt and pepper. When fully cooked, add the remaining Madeira; reduce until almost dry. Add heavy cream. Bring to a boil for 1 minute.
Saute the carrots with butter, shallots and salt and pepper.
Slice the veal roulade on the bias. Place in center of plate with potatoes and carrots on each side. Top the veal with the mushroom and Madeira cream sauce.
(March 2009)
Tags: Asparagus, mushroom sauce, potatoes, recipe, veal