Veal Shoulder Pailliards with Potato Green Bean Salad and Roasted Red Pepper Sauce

Recipe courtesy of the Mushroom Council and


Yield: 12


4 1/2 pounds veal shoulder center roast from shoulder clod

Potato Green Bean Salad
4 pounds Idaho russet potatoes, scrubbed, skin-on, sliced 1/2-inch thick
1/4 cup olive oil
Salt and pepper, as needed
6 cups haricots verts, trimmed, halved
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
1 teaspoon grainy, Dijon-style mustard
3/4 cup extra virgin olive oil

Red Pepper Coulis
1 cup chopped onion
2 tablespoons minced garlic
1/4 cup olive oil
3 cups roasted red peppers
1/4 cup veal stock
1/2 teaspoon salt
1/2 cup diced roasted red peppers

Salt and pepper, as needed
Olive oil, as needed
6 cups sliced assorted exotic mushrooms
3/4 cup minced shallots
1 1/2 cups diced California avocado
Chopped fresh parsley, as needed


For Veal: Partially freeze veal roast and cut across grain into 1/4-inch thick paillards. Reserve.

For Potato Green Bean Salad: Toss potatoes with olive oil, season with salt and pepper and roast in a 425°F oven. Keep warm.

Cook haricots verts until just tender; reserve.

Mix vinegar, parsley, mustard and 1/2 tsp each salt and pepper; slowly whisk in extra virgin olive oil; reserve.

For Red Pepper Coulis: Sauté onion and garlic in olive oil until tender. Purée onion mixture, roasted red peppers, veal stock and salt in blender. Strain and stir in diced roasted red peppers. Keep warm.

Per Order: Season 6 ounces veal paillards with salt and pepper. Cook veal in olive oil in sauté pan until veal is browned and cooked to medium doneness; remove and keep warm. Sauté 1/2 cup (1 oz) mushrooms and 1 Tbsp (1/2 oz) shallots; reserve.

Toss 3 warm potato slices, 1/2 cup haricots verts and 2 Tbsp avocado with 1 oz vinaigrette.

To Plate: Drizzle 2 Tbsp red pepper coulis on plate. Mound potato and green bean salad over coulis. Top with veal paillards, then sautéed mushroom mixture. Garnish with chopped parsley as desired.



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