Roasted Loin Of Berkshire Grass-Fed Veal Served With Roasted Potatoes With Wild Ramps And Morel Mushroom Sauce
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil3 tbsps
Unsalted Butter2 tbsps
Shallot (finely minced)1 tbsp
Garlic (finely minced)2 cups
Chicken Stock1 cup
Heavy Cream1
Lemon1 tbsp
Chives (finely minced)1 tbsp
HoneyDirections:
1
Prepare the Morel Mushroom Sauce then reserve
2
Prepare the Roasted Potatoes with Wild Ramps
3
Reserve
4
Preheat the oven to 325 degrees F
5
Heat the oil in a large cast iron pan, over medium-high heat
6
Season the meat all over with salt and pepper
7
Brown the veal on all sides, about 20 minutes
8
Transfer the pan to the oven and roast until the meat reaches an internal temperature of 130 degrees F(the loin will be pink at the center), about 20 minutes
9
Allow the meat to rest in a warm place for 10 to 15 minutes
10
While the veal is roasting, blanch the asparagus in boiling salted water
11
Refresh it in ice water, then drain and set aside
12
Just before serving, melt the butter in a large skillet over medium heat
13
Add the asparagus, season with salt and pepper and cook just until heated through and tender, about 5 minutes
14
To serve, thinly slice the veal
15
Place a spoonful of Roasted Potatoes with Wild Ramps in the center of each plate
16
Arrange 2 or 3 slices of veal over the potatoes
17
Place asparagus around the potatoes, spoon sauce over the meat and serve
18
If using fresh mushrooms clean them by rubbing them with a damp cloth, or briefly submerging them in water, then drain and blot dry
19
If using dried mushrooms, place them in a medium bowl and cover with boiling water
20
Set the mushrooms aside until soft, then drain
21
Chop the fresh or re-hydrated dry mushrooms
22
Heat the butter in a medium saucepan over medium heat
23
Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 7 minutes
24
Add the garlic and cook until fragrant, about 3 minutes more
25
Add the wine, bring to a simmer, cover, and cook until the mushrooms are fully soft, about 5 minutes more
26
Remove the lid and add the chicken stock
27
Increase the heat if necessary and simmer, uncovered, until the flavors are blended, 20 minutes or so
28
Strain the sauce, reserving the mushrooms
29
Return the sauce to the pot and simmer until it has reduced by 90 percent and has become very concentrated, about 15 minutes
30
Add the heavy cream and simmer until the sauce coats the back of a wooden spoon
31
Add lemon juice, salt and pepper to taste
32
Keep warm over a very low heat
33
Just before serving, add the reserved mushrooms and fresh herbs
34
Preheat the oven to 350 degrees F
35
Put the ramps in an oven-proof medium skillet
36
Add the stick of butter, the honey, and enough water to cover the mushrooms
37
Simmer over medium heat until the water evaporates, about 10 minutes
38
Continue cooking, stirring occasionally, until the ramps begin to brown
39
Transfer the pan to the oven and cook until the ramps are tender, about 5 minutes more
40
Set aside
41
Meanwhile, in a large oven-proof skillet, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 10 minutes
42
Using a slotted spoon, transfer the bacon to a plate lined with paper towels
43
Add the potatoes to the hot bacon fat
44
Increase the heat to medium-high then season with salt and pepper
45
Cook, turning the potatoes in the hot fat until they begin to brown, about 7 minutes
46
Add the remaining 3 tablespoons of butter to the potatoes
47
Transfer the potatoes to the oven and continue cooking until the potatoes are tender, about 7 minutes more
48
Set the potatoes aside
49
Immediately before serving, warm the potatoes over medium-high heat
50
Add the ramps and crisp bacon and cook just until heated through