Veal Shoulder Tender with Couscous Stuffing and Potato-Eggplant Ratatouille

Recipe courtesy of Chef Tim Soufan, Ramon's Macaroni Grill

 

Yield: 12

Ingredients

Couscous Stuffing
1/2 cup red bell pepper, diced
1 teaspoon minced garlic
1 tablespoon olive oil
3 cups veal stock
1/2 cup dried cranberries
2 cups sliced oyster mushrooms
1 1/2 cups uncooked couscous
1 cup slivered almonds
1 cup Alouette Crème de Brie Cheese Spread
1 teaspoon finely chopped fresh oregano
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh sage
1 teaspoon Kosher salt
1/2 teaspoon coarse grind black pepper

Veal in Espagnole Sauce
6 each veal shoulder tenders
4 tablespoons olive oil
1 quart veal demi-glace
1 cup tomato purée
1 teaspoon Tabasco Pepper Sauce
2 each fresh parsley sprigs
1 each fresh oregano sprig
1 each fresh rosemary sprig
1 each fresh sage sprig

Ratatouille
4 each chopped Asian eggplant
3 cups chopped red bell peppers
3 cups chopped drained stewed tomatoes
2 tablespoons minced garlic
1/4 cup extra-virgin olive oil
2 teaspoons Kosher salt
1 teaspoon coarse grind black pepper
3 each chopped Idaho russet potatoes
1/3 cup veal demi-glace
1/4 cup finely chopped fresh parsley
2 tablespoons chopped shallot

Directions

For Couscous Stuffing: Sauté bell pepper and garlic in oil in large saucepan. Add stock and cranberries; bring to a boil. Stir in mushrooms, couscous, almonds, cheese spread and herbs; cover and remove from heat. Season with salt and black pepper. Spread couscous on sheet pan. Cool.

For Veal in Espagnole Sauce: Butterfly veal tenders. Spread about 3/4 cup couscous mixture over cut side of each tender. Roll up and tie with string in several places.

Pan sear batches of 3 stuffed tenders in 2 Tbsp oil; place in roasting pan.

Combine demi-glace, tomato purée, pepper sauce and herbs in large saucepan; bring to a boil. Add sauce to roasting pan.

Cover pan tightly with aluminum foil. Braise in 325°F oven for 1 to 1-1/2 hours or until veal is fork-tender. Strain braising liquid; reduce by half to 2-1/2 to 3 cups. Set aside.

For Ratatouille:
Toss eggplant, bell peppers, tomatoes, 1 Tbsp garlic, 2 Tbsp olive oil, 1 tsp salt and 1/2 tsp black pepper in large bowl; spread on sheet pan. Roast in 375°F oven 20 to 30 minutes or until tender.

Toss potatoes, demi-glace, parsley, shallot, 2 Tbsp oil, remaining 1 Tbsp garlic, 1 tsp salt and 1/2 tsp black pepper in large bowl; spread on second sheet pan. Roast in 375°F oven 40 o 45 minutes or until tender.

Combine both vegetable mixtures; season with salt and black pepper. Set aside; keep warm.

Per order: Spoon 1 cup ratatouille on plate or in shallow bowl. Top with 6 to 7 oz (about 5 slices) stuffed veal tender and 1/4 cup reduced braising liquid.

 

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