Roasted Veal Loin with Crispy Garlic-Mustard Crust, Idaho Potato Pancakes and California Avocado Sauce

Recipe courtesy of the Mushroom Council and mushroominfo.com

 

Yield: 12

Ingredients

Mushroom Filling
1/4 cup minced shallots
2 tablespoons olive oil
10 cups finely chopped exotic mushrooms
1/2 cup dry white wine
2 cups shredded cheddar cheese
1/2 cup chopped green onion
2 tablespoon Tabasco Pepper Sauce
Salt, as needed
Pepper, as needed

Veal Loin
4 pounds boneless veal loin
Salt, as needed
Pepper, as needed
2 teaspoons chopped fresh thyme
2 tablespoons olive oil

Garlic-Mustard Crust
1/2 cup Dijon-style mustard
1/4 cup mayonnaise
1/3 cup chopped green onion
1 tablespoon Tabasco Pepper Sauce
2 tablespoons olive oil
2 tablespoons minced garlic
2 cups soft bread crumbs

Idaho Potato Pancakes
4 pounds Idaho russet potatoes
2 cups finely chopped green onions
2 eggs, slightly beaten
1  tablespoon kosher salt
2 teaspoons ground white pepper
1 tablespoon olive oil
1 tablespoon clarified butter

California Avocado Sauce
2 cups dry white wine
2/3 cup shallots, thinly sliced
3 sprigs fresh thyme
3 cups whipping cream
1 tablespoon Tabasco Pepper Sauce
2 small California avocados
Salt, as needed
Pepper, as needed

Directions

For Mushroom Filling: In large sauté pan sauté shallots until translucent. Add mushrooms; cook until mixture is dry. Add wine; reduce until au sec. Stir in cheese, green onions and pepper sauce. Season with salt and pepper. Set aside.

For Veal Loin: Trim fat from veal loin and butterfly. Lay loin flat on cutting board. Spread mushroom filling evenly down center, leaving 1-inch border around edges. Roll up and tie.

Press salt, pepper and thyme evenly onto loin. Heat oil in roasting pan. Brown veal loin on all sides. Remove from heat.

Roast veal loin in 350°F oven to medium (160°F) doneness. Carve loin into 1/2-inch medallions.

For Garlic-Mustard Crust: Combine mustard, mayonnaise, green onions and pepper sauce in medium bowl. Set aside.

Heat oil in sauté pan. Add garlic; sauté until fragrant. Add bread crumbs; continue cooking until bread crumbs are lightly toasted.Spread mustard mixture evenly over veal loin. Top evenly with bread crumb mixture.

For Idaho Potato Pancakes: Peel and grate Idaho russet potatoes. Drain excess moisture from potatoes, squeezing through cheese cloth, if necessary. Place in large bowl with finely chopped green onions. Stir in eggs, slightly beaten, 1 Tbsp kosher salt and 2 tsp ground white pepper. Divide and shape into twenty-four 2-1/2- to 3-inch diameter cakes.

Heat 1 tablespoon olive oil and 1 tablespoon clarified butter in skillet over medium high heat until hot. Add potato cakes in batches; fry until lightly browned on both sides and cooked through, adding more oil and butter as needed. Drain on paper towels.
The cooked potato pancakes may be refrigerated until ready to serve. Reheat in 350°F oven.

For California Avocado Sauce: Combine dry white wine, shallots and fresh thyme sprigs in saucepan; bring to a boil. Cook until reduced by half. Stir in whipping cream and Tabasco Pepper Sauce. Simmer until reduced by half. Strain and set aside.

Place California avocados in food processor container. Cover; process until puréed. In medium bowl whisk cream mixture in puréed avocado. Season with kosher salt and ground white pepper. Keep warm.

Per Order: Serve 2 medallions with 2 Potato Pancakes and 1-1/2 oz Avocado Sauce.

 

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