Executive Chef and Co-owner Paul Rafala
SAUTÉED VEAL LOIN WITH SUMMER VEGETABLE HASH, MUSHROOM BRANDY CREAM SAUCE.
Summer vegetable hash
You will need:
1 red bell pepper
1 green bell pepper
1 onion
1 zucchini
1 yellow squash
1 carrot
1 parsnip
1 turnip
Olive oil
1 clove garlic
Salt & pepper to taste
What to do:
Wash ,peel, seed, and cut all vegetables into ½ inch cubes. Keep root vegetables separate from other vegetables.
In a large skillet or pot heat olive oil on high heat. Add root vegetables to oil and cook till vegetables start to soften. Add remaining vegetables and seasonings and cook for an additional 5 to 8 minutes or until vegetables start to cook. Remove from heat, cool on a sheet pan at room temp.
Veal loin with mushroom brandy cream sauce
You will need:
6 to 7 oz. trimmed veal loin cut into medallions
Vegetable oil
Flour
4 oz. brandy
2 to 3 mushrooms sliced
1 oz. chopped onion
2 oz. beef broth
2 oz. cream
What to do:
Heat a sauté pan with oil on high. Lightly flour veal medallions and sauté till brown on both sides. Remove from pan and hold, drain oil and add onions and mushrooms. Sautee till mushrooms start to release there moisture and add brandy, veal broth and cream. Reduce till sauce starts to thicken. Adjust seasoning with salt and pepper. Place vegetable hash on plate, arrange veal medallions on top coat with mushroom sauce.
