delicious veal

Whole Tenderloin

Cut from the Leg & Loin

The tenderloin is the most tender cut and is full of flavor. The whole tenderloin (about 3 lbs) has two sections: the short tenderloin (weighs 1-1.5 lbs) and the butt tenderloin (weighs 1.5-2 lbs). The whole tender has the side muscle attached. All surface fat is removed at the packer level, but the silver skin remains.

From the tenderloin, you can cut medallions (up to 1 inch), petite fillets (up to 2 inches) or you can roast the tenderloin whole. Pan sear, sauté, grill, broil, roast, or stir fry the medallions and petite fillets.

To roast whole: butterfly lengthwise, stuff, and roast to medium-rare to medium.

Professional Veal Tenderloin Recipes

Herb Roasted Loin of Veal; Layered Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweetbread and Parsnip Chips   Stuffed Grain-Fed Veal Schnitzel Roulade with Matignon Green Puy Lentils and Noilly Prat Blanc
Wattleseed and Brown Sugar Crusted Veal Wellington   Veal Orleans
Herb Crusted Noisettes of Veal Tenderloin, Gnocchi alla Romana with Wild Mushrooms and Gorgonzola   Le Quebecois Grain-Fed Veal Tenderloin "Chesapeake"
Root Beer Veal   Veal Marsala
Napa Valley Loin of Veal   Pistacchio Veal Tenderloin with Butternut Squash Ravioli
Medaglioni di Vitello con Ragu Napa Cavolo   Citrus Crusted Vela Tenderloin with Polenta and Wild Mushrooms
Pepper-Crusted Veal Tenderloin with Wild Mushrooms and Potatoes, Marsala Reduction   Pistacchio and Dried Cherry Crusted Veal Tenderloin Medallions with a Cider and Morel Mushroom Cream Sauce Served with Scalloped Root Vegetables and Roasted Brussell Sprouts
Grilled Le Quebecois Grain-Fed Veal Tenderloin, Horseradish Duchesse Potatoes, and Vegetable Medley in a Garlic Butter Sauce   Olive Oil Poached Le Quebecois Grain-Fed Veal Tenderloin
Pancetta Wrapped Veal Mignons with Porcini Trifolati and Ristto   Grain-Fed Stuffed Veal Loin with Sweet Potato Brulee, Golden Chanterelle and Roasted Pumpkin Fricasse
Grain-Fed Veal Tenderloin with Truffled Potato Napoleon   Veal Scalopini Salad with Grilled Pancetta Wrapped Figs, Goat Cheese and Shitake Mushrooms
Pink Peppercorn and Honey Crusted Veal Tenderloin, Roasted Pear Jus, Whipped Roasted Parsnips and Micro Greens   Veal with Bannana Aji Amarillo Consummé & Global Basil Gelee
Barbequed Pan Grilled Veal Tenderloin with Grilled Asparagus Spears and Sweet Potato Stuffed Poblano Peppers   Procuitto Wrapped Veal Tenderloin with Boursin Purple Potato Puree
Veal and Lobster Medallions ­ Ginger Butter Sauce   Veal Tenderloin Medallions with Spinach Parpedelle
Veal Two Ways   Seared Veal Tenderloin Medallions with Shitake and Portabellas
Roast Veal Loin, Green Pencil Asparagus, Smoked Bacon Potato Salad, White Truffle Oil   Le Quebecois Grain-Fed Veal Tournedos Wrapped in Bacon with Butter Poached Canadian Lobster, Creamy Polenta and Glazed Fall Vegetables


Herb Roaste Loin of Veal, Layed Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Bread and Parsnip Chips

By David Fritsche from Jumeirah Essex House in New York City, New York

32 oz Veal Loin
1 tbs Chopped Parsley
1 tbs Chopped Chive
0,5 tbs Chopped Thyme
2 tbs Fresh Butter
Salt and Pepper
Olive Oil

- Cut the Veal into 8oz Portions
- Chop all the Herbs Really Fine
- Pan Fry the Veal Medallions in Olive Oil till you liking
- Finish them with Fresh Butter remove from Pan and Roll it in the fresh Chopped Herbs

Layered Potatoes with Braised Veal

Ingredients for the Potatoes:
4 pc Large Idaho Potatoes
1 lbs Clarified Butter
0,5 pc Fresh Garlic
2 pc Thyme Spring
1 pc Bay Leaf
0.5 cup Chicken stock
Salt, Pepper

Ingredients for the Braised Veal:
2 pc Veal Osso Bucco
0.5 pc Carrot
1 pc Celery Stick
1 pc Small Spanish Onion
1 Thyme Spring
1 qt Brown Veal Stock
1 ts Tomato Paste
0.5 pc Green Garden Leek
1 cup Red Wine

Preparation Braised Veal:
- Pan Seared the Osso Bucco
- Add the Mire Poix and roasted with the Osso Bucco until light Brown
- Add the Tomato Paste and let it caramelize
- Deglaze with the Red Wine and Reduce by Half
- Fill up Brown Veal Stock, bring to Boil and the Herbs
- Cover the Pan and Braised in the Oven by 325 degree till nice and Tender
- Cool down in the Braising Liquid so all the Flavor stays in the Meat and is not Drying out
- Once Cold Remove the Osso Bucco from the Liquid and Remove Fat and Bone, Flake the Meat into small Pieces
- Add 2 tsp of the Braising Liquid

Preparation for the Confit Potatoes:
- Heat up the Butter with all the Ingredients to 212 Degree
- Peel the Potatoes and Cut it into 1/4" Discs
- Simmer the sliced Potatoes in the Butter really Gently until They are cooked to 3/4
- Once Cooked Remove from Butter and Sear in hot Pan for some Color
- Then layer 3 Slices of Potatoes and Braised Veal on top of each other and Reheat in the Oven by 350 Degree
- Strain the Braising Liquid true a fine Strainer and Reduce and use it as the Sauce

Creamy Salsify with Pan Fried Sweet Bread Ingredients:
1 lbs Fresh Salsify
1 oz Flour
1 pc Lemon
1 pc Bay leaf
1 pc Thyme Spring
1 qt Vegetable stock
1 tbs Fresh Chopped Parsley
1 pc Cooked Sweetbread
1 tsp Whipped Creme

- Peel the Salsify and put them right away in Lemon Water to avoid turning black
- Mix the flour with Vegetable Stock and Bring to Boil
- Add the Lemon, Bay Leaf, Thyme and Salt
- Cook the Salsify till Tender in the Liquid
- Strain and keep some Liquid to reheat
- Finish with some Fresh Butter and Chopped Parsley and Whipped Creme
- Slice the Cooked Sweetbreads into Medallions and Season with Salt and Pepper
- Turn them in Flour and Pan Seared them until Golden Brown in hot Pan

Parsnip Crisp Ingredients:
1 pc Large Parsnip
1 cup Milk
Fleur de Sel
Truffle Oil

- peel the Parsnips
- Slice them really fine
- Soak it in Milk for about an Hour
- Dry and Fry them in 325 degree Hot Oil
- Finish with Fleur de Sel and a little Truffle Oil

Assembly of the Plate:
- Place the Herb Roasted Veal Medallion on top of the Confit Potatoes And Garnish it with the Truffle Parsnip Chips
- Arrange the Creamy Salsify on the Plate with Pan Seared Sweet Bread on top and Sprinkle it with some Fleur de Sel
- Use the Reduced Braising Liquid as the Sauce

Wattleseed and Brown Sugar Crusted Veal Wellington

By Alfred Stein from Florida Culinary Institute

1 veal tenderloin, cut into 6 oz portions
3-5 sheets Puff Pastry
mixture containing 3 parts wattleseed powder, 2 parts brown sugar, seasoned with salt
1 # ap onions, caramalized
Clarified butter, as needed
3 eggs, beaten together well

Coat all of the portions in the seasoning mixture. Next, sear, in clarified butter, until all sides are lightly browned.
After all pieces are finished searing, let them rest and cool to room temperature. Once at room temperature, put a
tablespoon of the caramelized onions on each portion. Next, wrap each individual piece with just enough pastry to
wrap and seal. when ready to cook, coat a pan or sizzle plate with butter, place individual, or group of pastries on
the pan, brush each with butter and egg wash. Bake at 450 for 20 minutes or until pastry is golden brown and meat
is medium rare. Serve with french beans and a nice Bearnaise.

Herb Crusted Noisettes of Veal Tenderloin Gnocchi alla Romana with Wild Mushrooms and Gorgonzola

By Jim Iacovino from Bonita Springs, FL

Veal Tenderloin:
3 ea. 2oz. petite filets of veal tenderloin
1 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh thyme
Sea salt
Fresh black pepper
Extra virgin olive oil

6 cups milk
3 cups semolina flour
3 whole eggs
¾ cup grated Parmesan or Romano cheese
Sea salt to taste
3 Tbsp. basil pesto
1 Tbsp. chopped garlic

Mushroom Mixture:
# Portobello mushrooms, sliced thinly
1 # Shiitake mushrooms, sliced thinly
3 Tbsp. extra virgin olive oil
Salt and black pepper to taste
Crumbled gorgonzola cheese, amount is based on desired tastes

Gnocchi Method:
Bring the milk to boil in a large sauce pan. Add the semolina gradually while stirring rapidly to avoid any lumps
from forming. Add the garlic and cook over low heat for about 10 minutes or until the mixture comes away from the
sides of the pan. Remove from heat and add the eggs one at a time, mixing quickly to incorporate them, then add
the cheese, pesto and salt.

Turn the mixture into a paper lined sheet pan, and chill.
After well chilled, turn out onto a floured cutting board. Cut into circles using a cookie cutter and sauté in olive
oil until golden brown. Serve immediately.

Mushroom Method:
Toss sliced mushrooms, salt and pepper and olive in a bowl. After combined, place mushroom mixture on a baking
sheet and bake at 400 degrees for approxiametly 15 minutes. Remove from oven and toss with gorgonzola cheese.
Top Gnocchi with mushroom mixture and serve immediately.

Veal Method:

Crust the veal Noisettes with the herbs, sea salt and cracked pepper.
Heat the oil on medium high heat and sear the veal until a golden brown crust forms, flip and repeat on reverse side.
Remove from heat and serve with the gnocchi. Drizzle extra virgin olive oil over the veal.

Root Beer Veal

By Lorna Balcer from Le Cordon Bleu Chicago, Illinois

This is a root beer reduction. One can of root beer allow to reduce to one fourth original volume. add demiglace,
shallots, mushrooms and reduce to a nappe. season veal with salt pepper, paparika, touch of garlic, saute.
serve hot. this is delicious adding just a touch of sweetness to a tender meat.

Napa Valley Loin of Veal

By Michael J Watz from Moveable Feasts

Veal loin, Certified Grain Fed 3 LB
Balsamic vinegar 2 Tablespoons
Olive oil, divided use 1/2 cup
Roasted garlic, chopped 2 Tablespoons
Fresh thyme, chopped 1 Tablespoon
Kosher salt 1 teaspoon
Black pepper, ground 1 teaspoon
Phyllo sheets 10 each
Clarified butter ¾ cup
Napa Valley Filling See Below
Dijon mustard 1 Tablespoon
Prosciutto ham, thinly sliced 4 oz

Lemon Thyme Infused Oil See Below
Pomegranate Seeds 1 cup
Fresh thyme 12 sprigs
Serves 6

1. Trim the veal loin of silver skin and sinew. In a mixing bowl combine the balsamic vinegar, 1/4 cup of olive oil,
roasted garlic and seasonings. Rub the marinade on all sides of the veal loin, and allow to marinate in the
refrigerator for 30 minutes covered with saran wrap.

2. Heat a large skillet over medium heat; using the remaining ¼ cup of olive oil. Place the veal in the pan and sear on all sides,
approximately 6-8 minutes. Remove the veal loin from the skillet and allow to rest for 30 minutes or until completely cool.

3. Gently place a sheet of phyllo dough on a clean surface. Lightly brush the surface of the dough with clarified butter.
Top with a second sheet of phyllo, brushing with additional butter until all the phyllo sheets have been assembled.

4. Evenly arrange the Napa Valley Filling in the center of the phyllo sheets leaving a 2 inch border around the perimeter
of the of the dough.

5. Rub the outside of the veal loin with the Dijon mustard, and wrap the prosciutto ham around the veal.

6. Place the veal on top of the Napa Valley Filling and gently roll the phyllo dough around the veal, sealing each end.
Gently brush the exterior of the phyllo dough with the remaining clarified butter.

7. Place the veal onto a baking tray lined with a sheet of parchment paper. Bake in a 300 degree convection oven
for 45 minutes or until the internal temperature reaches 140 degrees and the crust is golden brown. Remove from
the oven and allow to rest in a warm area for 10 minutes.

To Serve:
a. Using a sharp knife slice the veal loin into ¾ inch thick slices.
b. In the center of 6 decorative serving platters arrange 3 slices of the veal.
c. Place the Lemon Thyme Infused Oil in a squirt bottle; attractively drizzle the oil around the perimeter of each platter.
d. Decoratively garnish the perimeter of each platter with the pomegranate seeds. Garnish each platter with 2 sprigs
of fresh thyme and serve immediately. Bon Appetite!!

Napa Valley Filling:
Butter ¼ cup
Shallots, finely chopped 1 Tablespoon
Garlic, finely chopped 2 teaspoons
Crimini mushrooms, finely chopped 4 oz
Fresh thyme, chopped 2 teaspoons
Dry Vermouth ¼ cup
Fresh spinach, stemmed, blanched & chopped 12 oz
Roasted red bell peppers, medium diced ½ cup
Roasted yellow bell peppers, medium diced ½ cup
Pine Nuts, toasted ½ cup
Lemon zest, finely grated 2 Tablespoons
Parmesan Reggiano cheese, finely grated ¼ cup
Balsamic vinegar 2 Tablespoons
Kosher salt ½ teaspoon
Black pepper, ground ¼ teaspoon

1. Place the butter in a large heated skillet over medium heat. To the pan add the shallots, and garlic; sauté for 1 minute.

2. To the skillet add the mushrooms and thyme and continue to sauté for an additional 2 minutes. Deglaze the pan
with the dry vermouth, allow to reduce.

3. Place the blanched spinach in clean towels and squeeze dry. Add the spinach to the skillet and cook for an
additional minute. Remove and allow to cool.

4. Place the cooled spinach into a large mixing bowl. Add the remaining ingredients, mixing well with a spoon.

Lemon Thyme Infused Oil:
Olive oil 1 quart
Fresh thyme, chopped ¼ cup
Lemon zest, finely grated 2 Tablespoons

1. Place all ingredients in a heavy bottomed pot. Heat to 180 degrees over medium heat.
2. Remove from the heat and allow to cool.
3. Strain through a paper filter and hold for service.

Medaglioni di Vitello con Ragú Napa Cavolo

By Don Zajac from Restaurant in Herscher, IL

2 tablespoons Butter
8 2 ounce Top Sirloin Butt Medallions–in the style of scaloppini
2 tablespoons Butter
4 cloves garlic — roasted and chopped
2 cups shiitake mushrooms — sliced thin
8 leaves Napa Cabbage — chiffonade
2 whole tomato — concasse
4 ounces white wine
8 ounces veal stock
4 each scallions — green tops only, sliced thin
2 tablespoons Butter
Salt and pepper to taste

Serves 8

Heat the butter in a sauté pan, saute veal medallions until desired doneness. Remove veal from the pan and let rest.
Add butter and chopped garlic to the pan.
Add the sliced shiitake mushrooms and sauté for three minutes.
Add cabbage to pan, toss, add white wine, then tomato concasse.
Add veal stock and simmer until the ragout is the correct consistency (by about 1/2).
Add sliced scallions and mount in the butter.
Return the medallions with the juices to the cabbage ragout to bring to temperature.
Season to taste. Serve.

Pepper­Crusted Veal Tenderloin with Wild Mushrooms and Potatoes, Marsala Reduction

By Brian Murnane from Della Notte Ristorante in Baltimore, MD

1 pc Veal Tenderloin(12-14oz.), trimmed
1/2 tbs kosher salt
1/2 tbs ground black pepper
1/2 tbs ground white pepper
1/2 tbs ground fennel seed
1 cup Idaho potatoes, diced
1 cup mixed wild mushrooms(royal trumpets and chanterelles)
1 tps minced garlic
1/2 tbs minced shallots
1/2 tbs minced fresh herbs(rosemary, thyme, oregano)
1/4 cup white wine
2 oz butter, unsalted
1 1/2 cups veal stock
1 bottle dry marsala
1 granny smith apple, sliced
1 bunch fresh sage

For pepper crust-combine the salt, white and black pepper, fennel seed For marsala reduction-combine the marsala,
sage, and apple, let reduce until almost gone, add 1 cup veal stock, bring to a boil, then let simmer until you get
sauce consistency

Season tenderloin w/ salt and pepper mix(be generous with mix), sear in a pan on all sides. Take out of pan and put in
a 500 degree oven for 8 to 10 minutes for a nice medium rare. Let rest. In the pan used to sear, add 1 oz of butter,
then saute the potatoes until potatoes start to get crispy on outside. Then add the garlic, shallots, herbs, and saute
for 1 minute. Hit it with the white wine to deglaze the pan, then add the mushrooms, veal stock, and remaining butter.
Let that reduce until potatoes are done and sauce is nice and reduced.

For plating-Slice the veal into medallions, spoon the mushroom and potato mix on center of plate, lay the veal
around mix. Spoon marsala reduction around veal.

Grilled Le Québécois Grain-fed Veal Tenderloin, Horseradish Duchesse Potatoes, and Vegetable Medley in a Garlic Butter Sauce

By Larkin Louro-Tully from: Texas Culinary Academy in Austin, Texas

1 ea Le Québécois Grain-fed Veal tenderloin
2 oz canola oil
1 # EP russet potato
4 oz unsalted butter
2 oz horseradish
1 oz egg yolk
2 medium carrots
1/2 head cauliflower
1 stalk broccoli
6 cloves garlic
1 shallot
4 oz button mushrooms, sliced thin
2 oz red wine
2 cups veal stock
1 sprig thyme
1 sprig parsley
AN Kosher salt, black pepper, white pepper

The tenderloin:
- clean and trim siver skin AN
- coat with small amount of canola oil
- hold in refrigerator until needed

The Horseradish Duchesse Potatoes:
- peel and eye potato
- cut into rough 1" cubes
- add to pot of salted, simmering water with 1 clove garlic (whole but crushed)
- make sure the potatoes are submerged fully
- gently simmer until the potatoes are tender, but not falling apart
- remove, let steam dry for a sec
- mash or run through a ricer (including garlic)
- add 2/3 oz melted butter, mix to a smooth paste (want it to be stiffer than mash potatoes)
- start with less butter and work up to the full amount just to be careful
- season, to taste, with kosher salt, white pepper, and horseradish (be careful, you dont want the horseradish
to be overpowering)
- add 1 oz egg yolk and mix to a smooth paste
- put into a pastry bag with a star tip
- on a parchment-lined sheet pan, pipe out into cone shaped spiral mounds (approx 4 oz each)
- hold in refrigerator for service

- get a pot of boiling, salted water
- peel the carrots and cut, on a bias, into 1/4" thick rounds
- trim the cauliflower into bite-sized pieces
- trim the broccoli into bite-sized florets
- boil each (cauliflower, broccoli, then carrot) until it is almost tender enough for service (par-boil)
- shock in an ice bath and hold, cold, for service

- saute pan
- add 1 T butter, melt
- add the shallot, minced; sweat
- add 2 cloves garlic, minced; sweat but dont burn
- add the mushrooms
- saute until they release their own water, then reduce au sec
- deglaze with the 2 oz red wine
- reduce au sec
- add the 2 cups veal stock
- add the thyme and parsely
- reduce to napper (sauce consistency)
- season, to taste, with Kosher salt and black pepper
- strain and hold for service (hot)

Service time:
- bake the Duchesse potatoes in a 400 degree oven until they are slightly browned
- salt and pepper (white) tenderloin
- grill over high heat until it is medium-rare (if the grill is too hot, make the quadrillage marks on the tenderloin and
finish cooking it in the oven)
- remove from heat and let rest
- in a sautee pan, melt the remaining butter (approx 3 oz)
- add 3 cloves garlic, minced; sweat
- add the vegeatble medley, warm through (hot for service)
- Sauce: when ready for service monter au beurre (add approx 1oz butter, stirring constantly)
- cut the tenderloin, on a bias, into 1/4" thick rounds

- start with a hot (not scalding) plate
- remember proper portion sizes
- back of plate - 1 Duchesse cone
- in front of it to the left - vegetable medley (plate with slotted spoon, you do not want any butter pooling on the plate;
you will not use all of the veg)
- front - arrange approximately 8 tenderloin rounds, fanned out in a semi-circle
- pour sauce over the inside half of the meat (the side towards the veg and potato) - you will not use all of it
- garnish with minced parsley (if wanted)


Pancetta Wrapped Veal Mignons with Porcini Trifolati and Risotto

By Maurizio Bussolino

2 Le Québécois Veal tenderloin mignonettes
2 slices of Pancetta
2 whole Porcini mushrooms sliced
1 Oz. Arborio Rice
2 Oz. Grated Parmigiano
½ oz butter
1 Tsp chopped onion
1 Tbs. butter
½ teaspoon garlic
1 Tbs. Pomodoro
1 Cup Beef Broth (or demi-glace)
Salt pepper
Olive oil A/N
½ Cup Barbera Wine
Chicken Broth A/N
½ bunch chopped parsley
½ cup white wine

Method For Porcini Trifolati:
Sauté the Porcini with olive oil garlic, a pinch of chopped parsley, add Pomodoro and beef broth.
Simmer for 3- 4 minutes. Set aside.

Cut the Filet of veal in 3 oz. mignons, then wrap with the pancetta.
Pan Sear till brown on Both Side then Finish in the oven until Medium.
When ready pull out of the pan and pour Barbera wine in and a splash of the beef broth.
Reduce with butter until thick. Drizzle the wine reduction over the finished dish mostly on the meat.

For the Risotto:
Sauté finely chopped onions with Arborio rice. Add a splash of white wine and let evaporate without stirring.
Add Chicken Broth and cook for 15 minutes.

Add Porcini Trifolati and cook for 2 more minutes Add Parmigiano and butter turn heat off and stir well.
Plate as pictured and garnish with tomato concassè and a sprig of thyme or rosemary.


Grain-Fed Veal Tenderloin with Truffled Potato Napolean

By Phil Schirle

5 Ounces Grain-Fed Veal Tenderloin
1 1/4 ounce Hudson Valley Foie Gras
2 ounces Wild Mushroom Assortment including Lobster, Chantrelles, Oyster, and Morels
1 ounce Good quality Brandy
2 ounces Veal Demi-Glace
1 each Truffled Potato Napoleon
1 Tbl Carrot Hay

Yield: 1 portion

Season and sear the grain-fed veal tenderloin until desired temperature and set aside for two minutes to rest.
Meanwhile, saute the assorted wind mushrooms in 1 tablespoon of butter until just wilted and deglaze with brandy.
Add veal demi-glace and turn to a simmer. In a seperate pan, melt 1 tablespoon of butter until it browns slightly and
quickly sear the prepared foie gras, turning quickly after 30 seconds.

Place seared grain-fed Veal Tenderloin in center of plate, place warmed Truffled Potato Napoleon(recipe follows)
at 12 o’clock. Place quickly seared Foie Gras on top of Grain-Fed Veal Tenderloin and drizzle the Brandied
Wild Mushroom Demi-Glace over the top of the foie gras and onto the plate at 6 o’clock.
Top the Foie Gras with the Carrot Hay.

Ingredients for the Truffled Potato Napoleon:
5 pounds Idaho Potatoes
8 ounces Softened Cream Cheese
To Taste Salt and White Pepper
4 ounces White Truffle Oil
2 ounces Fine Chopped Truffle Peelings
1 pound Shiitake Mushrooms
1 pound Oyster Mushrooms
2 ounces Butter
yield 24 orders

Peel the potatoes and cut half into chunks for poaching. The other half will be cut into 1/4 inch wide pieces and then
cut with a 2 inch wide cookie cutter to get a perfectly round shape. These round "napoleon layers" will be poached
slightly to cook them but not overly so they stay whole. All of the scrap potato pieces should be added to the chunked
pieces and cooked until soft. Drain the liquid from the potato chunks and make mashed potatoes with using the
cream cheese, salt, pepper and truffle oil. Saute the mushrooms with the butter, seasoning them, and set aside.

Building the Napoleons:
Using a 3 inch tall by 2 inch wide round tube placed on a parchment covered sheet pan, place one potato disk on
the bottom inside the tube. Top that with a little mashed truffled potatoes. Top that with another potato disk. Top that
with some sauteed mushrooms and a little truffled mashed potatoes and then top that with another potato disk.
Place spatula under the entire tube and lift to serving plate.

Grain-Fed Veal Tenderloin

Pink Peppercorn and Honey Crusted Veal Tenderloin, Roasted Pear Jus, Whipped Roasted Parsnips and Micro Greens

By Sophia Greenia from Johnson & Wales University in Providence, Rhode Island

Le Quebecois Grain-fed Veal Tenderloin
Olive Oil 2 tbsp
Orange Blossom Honey ¼ cup
Pink Peppercorns (crushed) 1 tbsp
Thyme (fresh) 2 tbsp (Chopped)
Basil (fresh) 2 tbsp (Chopped)
Salt to taste
Black Pepper to taste

Method of Preparation:
1. Gather all ingredients and pre-heat oven to 450°F
2. Combine honey, pink peppercorn, thyme, basil and salt and pepper in a food processor or blender and blend until smooth
3. Rub mixture all over tenderloin and marinate for 1 hour
4. In a cast-iron sauté pan heat 2 tbsp olive oil over high heat till almost smoking
5. Sear tenderloin till golden brown on all sides and put in oven until internal temperature reaches 145°F
6. Let rest for 5-10 minutes before slicing
7. Slice ½ inch medallions

Serve with Whipped Roasted Parsnips, Roasted Pear Jus, Mission Fig and Micro Greens.

Whipped Roasted Parsnips Ingredients:
Parsnips 1 pound
Olive oil as needed
Salt to taste
White Pepper to taste
Heavy Cream ¾ cup
Unsalted Butter 4 tbsp

Method of Preparation:
1. Preheat oven to 375°F
2. Peel and cut parsnips into ½ inch dice
3. Coat with olive oil, and season with salt and white pepper
4. Spread onto lined baking sheet and bake till golden brown and fork tender
5. While parsnips roast, scald cream and butter
6. Run through a food mill into a large mixing bowl, whisk in cream and butter mixture and season with salt and white pepper

Roasted Pear Jus Ingredients:
Bartlett Pears 2 each
Extra virgin olive oil as needed
Garlic cloves 2 each
Shallots 1 each
Veal Stock 1 quart
Balsamic vinegar ¼ cup

Method of Preparation:
1. Gather ingredients and pre-heat oven to 375°F
2. Split the pears in half and cut out the core. Brush the flesh with 2 tablespoons olive oil and place on lined baking sheet.
Peel and wrap the garlic and shallots in an aluminum foil pouch, pour in 2 tablespoons olive oil and place on baking
sheet with pears. Roast until golden brown.
3.In a sauce pan, combine veal stock and vinegar. Add the roasted pears, garlic and shallots to the saucepan.
Cook until the mixture reduces by half.
4. Transfer the sauce to a blender and puree until smooth.

Barbequed Pan Grilled Veal Tenderloin with Grilled Asparagus Spears and Sweet Potato Stuffed Poblano Peppers

By Anton Flory from Cooking is an Art [Advisor for caterers} in Stowe, Vermont

1 Veal tender loin aproximatly 1 lb.
T Montreal Spice seasoning
4 T smoked sesame oil
1 c diced mirpoix
2 T Tomato Paste
1 T Garlic Paste
2 c Coca Cola
1 T Soy Sauce
1 shot of brandy
1 T green Tabasko Sauce
1 c brown Sauce or demi glace
4 T Butter.

Trim the Meat and remove the silver skin. cut the tail end about 4 inches and place it thin side toward the mddle.
tie it a few times with a string so you wind up with an uniform piece of meat.Rubb it with the spice mix and sear it in
a grill Pan with the smoked sesame oil.Make sure to have grill marks all over the meat.Remove the meat into another
pan and make the sauce.

In the grill pan Saute the mirpoix add the tomato paste, caramelize then add the brandy, flambe, add the soy sauce
and the green Tabasko sauce plus the Coca Cola . Let simmer for for about 10 min and blend this mixture smooth.
adjust seasoning and pour it into the pan with the pre­seared veal tender.put it in the oven 325 turn and baste it every
so often.when meat is still pink internal temp 140.take out of the oven and let rest for 5 min.before slicing. Cover lightly
with foil to prevent heat loss.

To make the stuffed Poblano:
2 large sweet Potatoes
4 to 6 onz fresh Butter
Salt and pepper
4 T toasted sesame Seeds

Bake the Sweet Potato until inside is tender.Put the cooked meat trough a ricer season with Salt and Pepper and mix
the fresh butter in it. Cut the peppers in half discard the seeds and blanch them lightly in salted Water. chill them in cold
water.drain them ,salt and pepper the inside and fill the cavaty with the Potato puree Sprinkle some toasted sesame
seed on top and place them on a cookie sheet in the oven 325 to 35o aproximatly.for about 10 to 12 min until they are
hot all through but the poblanos not over cooked.

Directions for the Asparagus Spears:
Peel 16 asparagus and cook them in salted Water until they are tendercrisp.trim them to an uniform sice for
the plate .6 to 8 inch.shock them in cold water, dont discard the cooking water so you can reheat the
asparagus before serving.

Dish up:
place 4 reheated asparagus on the heated plates . Slice the tenderlion on the bias and arange 3 slices on the
asparagus, leave the tipps exposed ,finish the sauc by wisking in 2 t soft butter spoon about 2 onz sauce over it,
place 2 stuffed poplanos on the side , sprinkle with chopped chive and servat once

To Have this meal come together aproximitley at the same time , Prepp the Stuffed peppers first then the Asparagus
then the veal tenderloin

Veal and Lobster Medallions - Ginger Butter Sauce

By Chef Dan Catanio in Coos Bay, Oregon

1ea. veal tenderloin
1 ea. Lobster Tail ­ Tail meat only
Spinach Filling­ Per Roulade:
1 bag baby spinach
1/2 cup of Italian Panchetta bacon ( Chopped fine )
1/2 medium size yellow onion
1 bunch of sweet basil
1/2 whole garlic clove ( minced)
EVOO one tablespoon

Add the evoo to a hot saute pan, add the panchetta bacon and cook until golden brown, add the onion and garlic then
saute. Add the raw spinach to the saute pan and cook until the spinach is wilted and hot.
Season with S&P.

1.Butterfly the Veal tenderloin and cover the tenderloin with clear wrap.
2. Lightly, pound the veal tenderloin with the clear wrap on top of it, being careful not to tear the veal.
3. Season the pounded veal with Salt & cracked pepper
4. Remove the lobster tail from it’s shell , keeping it whole.
5. Split the lobster tail lenth wise, splitting it in two peices.
6. Cool & Drain the sauteed cooked spinach.
7. Lay the pounded veal tenderloin on top of a peice of clear wrap.
8. This is going to be a Sushi Roll method.
9. Add a thin layer of spinach mix over the pounded veal.
10. Add the spilt Lobster tails in the center of the spinach.
11. Roll the veal up in a tube shape with using the clear wrap as your so to speak sushi mat.
12. Place the veal back in the freezer with the clear wrap holding it together, semi-freeze the veal.
13. When ready, heat a saute pan with olive oil and sear your veal lobster roulade on all sides to achieve roasted
14. Let the veal & Lobster rest, slice in four medallions.

Ginger Butter Cream Sauce:
1. White wine ­ 1/2 cup
2. apple cider vinegar ­ 1 tablespoon
3. 1 each diced minced shallot
4. 1 each sliced mushroom
5. One piece of Ginger, the size of your thumb ­ peeled and sliced
6. Heavy Whipping cream ­ 1­1/2 cups.
7. One cube of Room temperture whole Sweet butter ­ cut in small slices

Sauce method:
1. Add the White wine, vinegar, shallots, ginger and mushroom slices to the sauce pan. simmer the liquid
until 1/2 of the liquid is reduced.
2. Add the heavy cream after the liquid is reduced.
3. let the sauce simmer for about 10-15 min until the cream thicken’s to a velvet glaze.
4. Turn the flame off the sauce
5. Add the butter pieces , one slice at a time until you incorporate all the whole butter to the sauce.
6. Strain the sauce through a fine strainer.

Passion Fruit Butter Sauce:
Bring the wine, lemon juice and passion fruit purée to a boil in a small, heavy saucepan, add cornstarch
and allow to liquid to come to a second boil. Mix continuously with a whisk until sauce begins to thicken.
Remove from heat and whisk in butter until butter is melted and well incorporated.

Plate set-up:
1. Place a laddle of sauce down on your dinner plate
2. Place the two Veal and Lobster medallions on top of the sauce.
3. Garnish with fresh Italian Parsley leaf or rosemary sprig.
4. serve your favorate vegetable or starch.

"Good Cooking"

Veal Two Ways

By Christopher Willis from Posh Restaurant and Supper Club in D.C., Washington

1st way- Stuffed Veal Chop with pancetta, scotch bonnet peppers, and Robusto cheese and a drizzle of a morel truffle
demi glace over a sweet pea risotto

2nd way-Veal Carpaccio wrap with vidalia white balsamic slaw over toasted plantain

Veal Chop:
1 chop frenched free of trim
2oz pancetta
1 oz shredded Robusto cheese
1 cup of panko bread crumbs
1 TBSP minced parsly
Salt and Pepper to taste
2 scotch bonnet peppers (roasted with a little olive oil then minced)
2 oz olive oil

Take the fresh pancetta and pan sear till crisp and drain the fat on a clean towl. Take pancetta, cheese, and peppers
and dice and put aside.

Take frenched veal chop and slice on the side about 1 1/2 inches of the meat. Take the Cheese, meat, and peppers
and stuff (do not overstuff). Heat up oil in saute pan, while heating up sprinkle Salt and pepper on veal and coat with
bread crumbs (do not use flour nor eggs). When oil is hot, pan sear on both sides and place in the oven at 350 for
desired temperature (I like mine Medium and when the cheese melts)

Morel truffle Demi Glace:
1 cup fresh morels (dried is fine but rehydrate)
3 TBSP white truffle oil
3 shallots
2 galic cloves
4 cups Veal demi Glace

Saute minced garlic and shallots till translucent and add the veal demi, when it comes to a simmer add the morels
and oil. Reduce till half or thick and set aside.

Veal tenderloin carpaccio:
1 veal tenderloin
1 vidalia onion
white balsamic dressing(white balsamic, mayo, vinager, sugar, oil)or special order.
1 bunch green onions
4 shiitake mushrooms
1 pk enoki mushrooms
1 clove garlic
pinch of wasibi micro green
1 plantain

Trim veal tenderloin and wrap in plastic wrap and place in freezer till "almost" frozen. While in freezer julienne
vidalia onion and place in mixing bowl. chop green onions, slice mushrooms, and mince garlic and add all the
ingredients together with the onions. Toss mixture with white balsamic dressing and set aside. Take plantain and
silce about 1 1/2 inch thick, wrap with plastic and take a mallet and pound till it looks like a half dollar. place in a
fryer and fry till golden brown then add a touch of vanilla sea salt. Pull out tenderloin and slice very very thin.
Slice about 2 to 4 pieces ( I use about 4-5 slices. Lay out slices and roll with the slaw in the middle then place
on the fried plantain topped with a wasbi micro.

Sweet Pea risotto:
1/2 cup Sweet pea puree (fresh peas, cream, shallots, garlic, sherry, all pureed up)
1 cup Risotto (aborio rice)
3 oz Parmigiano Reggiano
2 cups Chicken stock
1 TBSP oil

Heat up oil and when oil is hot add risotto and tossed. Add chicken stock about a cup at a time while stirring,
cover and cook. When risotto is thick add sweet pea puree and fold in with shreded parm. cover and set aside.

Timing is everything.. so first plate the cold and then the hot item. on a rectangle long plate (this is what I have at
my restaurant) on one side place fried plantain then topp with the rolled carpaccio and topp with a pinch of wasibi
micro green. on the other side spoon out some risotto on the plate and place veal chop leaning over top the risotto
and drizzle the morel truffle sauce on top (make sure you have morels on top od the veal chop). Happy eating…and
most of all love and have fun with your food.

Roast Veal Loin, Green Pencil Asparagus, Smoked Bacon Potato Salad, White Truffle Oil

By Andy Trousdale from Le Bistro in Lighthouse Point, FL

2 pounds trimmed, boneless veal loin, center cut
Fresh ground black pepper
2 tbls vegetable oil
1 bunch pencil asparagus (approx 20 pieces)
12 red baby bliss potatoes
4 slices hickory double smoked bacon
½ large red onion, chopped into small dice
1 tbls small capers
1 tbls pitted, black Greek olives, chopped roughly
1 tbls Champagne vinegar or white vinegar
1 tbls extra virgin olive oil
1 large pinch shaved & smoked sea salt
1 tbsp pink peppercorns (crushed with the back of a spoon)
1 tsp white truffle oil
Serves 4

1. Pre-heat oven to 425 degrees F.
2. Wash & peel potatoes. Place in a pot of cold water, adding a large pinch of salt. Bring to the boil. Lower heat &
simmer for approximately 15 minutes or until fork tender and still a little firm.
3. Remove potatoes from hot water. Place in a bowl of ice water until completely cold. Drain well in a colander.
Cut potatoes into small dice and reserve in a bowl.
4. Line a flat cooking tray with parchment paper. Lay bacon strips on top. Place in hot oven for 15 minutes or until
crisp. Remove, drain and pat off excess fat with paper towel. Chop into rough small dice and reserve.
5. Bring a saucepan of water to the boil and add a pinch of salt.
6. Trim woody end off of asparagus & discard. Place stalks into boiling water for one minute.
Immediately remove. Immediately place into a bowl of iced water. Cool & drain.
7. Season veal loin with salt, pepper & vegetable all over loin and rub on all sides.
8. Place a large ovenproof skillet or small roasting pan on an open gas flame. Carefully add veal to skillet and sear
on all sides. Finish with the fat side down and place in the oven. Roast veal for 15 minutes on both sides.
9. Remove veal from the pan, place onto a wire rack. Rest for 15 minutes.
10. Mix diced potatoes with bacon, onion, capers, olives, vinegar, and olive oil. Season with salt & pepper to taste.

To Serve:
Divide asparagus evenly onto the center of (4) 10-inch plates with tips pointing outwards.
Divide potato salad into 4 and spoon each portion on top of asparagus. Thinly carve veal into even slices
(approximately 3 slices per portion). Fold each slice over and lay atop potato salad. Sprinkle a pinch of smoked
sea salt on top followed by a pinch of crushed pink peppercorns. Drizzle a little white truffle oil over the top just
before serving.

Bon Appetit!

Stuffed Grain-Fed Veal Schnitzel Roulade with Matignon Green Puy Lentils and Noilly Prat Blanc

By Ben Diaz MCFE from: HotCuisineINC. in LA Co., Ca

6 Ea. 8 Oz. Grain Fed Veal Tenderloin (Pounded Thin/Scaloppini)
2 Oz. Morel Mushrooms
2 Oz. Oyster Mushrooms
4 Oz. Rock Shrimp
2 Tsp. Shallots
2 Tsp. Garlic
2 Tsp. Parsley
TT Salt / Pepper
3 C. Noilly Prat
2 Tsp. Thyme
2 Tsp. Rosemary
4 Oz. Butter
1 Oz. Cream

Matignon Mixture:
1 C. Basic Miropoix
2 Oz. Bacon
2 Tsp. Parsley (Minced)
2 Tsp. Basil (Minced)
1 C. Puy Lentils
3 Oz. Madera
TT Salt/ Pepper
Florè Mixture:
1 C. Flour
2 C. Eggs
1 ½ C. Panko

Saute the mushrooms with shrimp, garlic, shallots and parsley. Spread evenly over the Veal and roll tightly,
put stuffed Veal into refrigerator for 5 min. Prepare the Flore and batter the Veal making sure that its evenly coated in
the panko. In a Medium Saute pan add render the bacon, add the miropoix and saute, add the lentils, basil, parsley
and Madera, cook until almost a pulp, season to taste. Know make sure the deep fat fryer is at 350°F and drop
in the stuffed Veal, fry until a golden brown remove and let sit, while the Veal is resting , in a sauce pot add the
Noilly Prat, thyme, and rosemary. Reduce by half and mount with butter and cream, season to taste. Slice the roulade
on a bias lay flat on top of the matignon and drizzle the sauce around the plate.

Veal Orleans

By Mike Hyat from Collage Restaurant in St. Augustine, Florida

12 oz. Veal Tenderloin cut into four 3oz. scaloppini
2 oz Veal Demi-glace
2 oz Beurre Blanc
4 Large Shrimp (16-20 count), peeled, de-veined & butterflied
2 Canned Artichoke hearts
½ cup Dry Sherry
2 tbsp Extra Virgin Olive oil
Egg wash, flour, salt & pepper
Pound veal scaloppini thin, about 1/8 inch thick. Heat oil in skillet. Make sure the oil is very hot to prevent sticking.
Lightly salt and pepper the scaloppini, dredge in flour and dip in egg wash. Sauté the veal on one side for about a
minute and then flip. Add the Sherry, Demi-glace & shrimp and cook for about 3 minutes to reduce. Plate with the
artichoke nicely flowered and drizzle the beurre blanc around the edges of the veal.

Serves two.

Beurre Blanc:
Reduction of equal parts of butter, finely diced shallots and white wine.
No cream is required in this recipe.

Le Quebecois Grain-Fed Veal Tenderloin "Chesapeake"

By Paul Giannaris from Nick's Airport Inn in hagerstown, maryland

2 4 oz Quebecois Veal Tenderloin Medallions
3 Tablespoons Grapeseed Oil
1/2 Cup A/P Flour
Salt and White Pepper to taste

Corn Meal Crusted Oysters:
2 Shucked Chesapeake Bay Oysters
1/2 Cup Buttermilk
3 Tablespoons Yellow Corn Meal
3 Tablespoons Wondra Four
Pinch Old Bay Seasoning
Crab Relish:
3 oz Maryland Jumbo Lump Crabmeat
2 oz Virginia Cured Country Ham (Julienned)
1 oz White Corn Kernels
1 Spring Onion (Small Chop)
1 T Plugra Butter
Chesapeake Butter Sauce:
1 Teaspoon Old Bay Seasoning
5 Tablesoons Plugra Unsalted Butter
1 Shallot Minced
1/4 Cup Dry White Wine

Crab Relish:
Add Plugra Butter to a Saute pan and allow butter to melt. Add Country Ham and allow to cook for 2 minutes add
crab and corn. Saute for another 2 minutes. Add Green Onions and Toss. Keep Relish warm in a warming oven.

Chesapeake Butter Sauce
Sweat Minced Shallots over meduim heat with 1 T Plugra Butter, Add white wine and reduce until dry. Add Butter a
Tablespoon at a time constantly whisking. Add old bay at end and salt and pepper to taste.

Cornmeal Crusted Chesapeake Oyster
Combine old bay, wondra flour and cornmeal in a bowl. Soak oysters in buttermilk, Then dredge in cornmeal mixture.
Fry in a deep Fat Fryer at 350F, after starting your veal medalions.

Veal Medallions
Season Le Quebecois Veal Tenderloin Medallions with Salt and White Pepper. Dredge Veal Medallions in
Flour and Pan Sear, finish medallions in a pre heated oven at 425F till 130F. Remove from oven and Let Rest.

To assemble:
Put Corn Relish in small round Molds and pat down till tightly packed. Top with Le Quebecois Veal Tenderloin
Medallions. Add Cornmeal Oyster on Top and add Butter Sauce to plate around

Medallions. Enjoy!!!!!

Veal Marsala

By Joseph Cartularo from NECI in Montpellier , Vermont

Ingredients for Grill Base:
1/2 bunch parsley fine chopped
1/4 bunch basil fine chopped
3 sprigs marjoram
2 spirgs rosemary
salt & pepper to taste
4 cloves roasted garlic fine chopped
10 oz. extra virgin olive oil
1 1/2 T. lemon juice
Serving size: 2 people
2 8 oz. veal tenderloins pounded to 1/4 inch

Ingredients for sauce:
french julienne 2 shallots
3 cloves chopped raw garlic
1/2 cup marsala wine
1 1/4 cups demi-glace reduction
1 1/4 cups chicken stock
1 roasted plum tomatoe
6 thin sliced white mushrooms
1/4 pound spaghetti

Mise en place all ingredients for grill base.
Chop parsley, basil, marjoram. take rosemary off of stems, roast garlic in 350 degree oven for 15 minutes.
Once this is finished add the garlic, and fresh herbs into a food processor.

Combine lemon juice and olive oil then add slowly to the fresh herbs and garlic. Once all ingredients are
combined take out of the food processor and add salt and pepper to taste.

Pound veal tenderloins to 1/4 inch and add grill base. Set in walk in for 10 minutes so the base can marinate the meat
When ready to cook place meat onto the grill and cook to medium

Put the pasta into boiling water and cook until el dente
Next make your marsala sauce by sweating shallots, garlic, and mushrooms then add your roasted tomatoes and
finish the sweating process. add marsala wine to deglaze the pan and let it volatize. then add your demi-glace
reduction and chicken stock and cook until it is a thick rich sauce.

Once the pasta is done cooking toss in butter and parmesan cheese , and put into a ceramic bowl, add the finished
veal and add sauce over the top. Then garnish with freshly grated parmesan cheese and chopped parsley
and a lemon wedge.

Pistacchio Veal Tenderloin with Butternut Squash Ravioli

By Francesco Schintu

#4 veal tenderloin filet of 5 each
#4 california shrimp u-8
4 oz flour
4 oz. mustard Dijon
3 oz. olive oil
8 oz. pistacchio nut toasted finally choped
fresh ground pepper
for the raviolo
1 LB. of flour
# 2 eggs
4 oz. water
pinch salt
10 oz. butternut squash cleaned and cut in square peaces baked for 1 hour in oven at 220.
4 oz. ricotta
3 0z. parmigiano
# 1 egg
some fresh marjoram
2 oz of butter.

start with the dough, mix all the ingredients and make a nice non sticky dough let it rest, 30 minute, make the
raviolo doing a thin leyers of pasta, than cut it in squares of 3by3 inches, put in the center the filling, and close them
as triangles make sure the bordes are close.( smash the cooked butternut squash,mix the eggs,the cheeses,
then the butter and the chopped marjioram leaves, add the salt and some pepper.)

the filet.
Make a center hole that goes than put the cleaned shrimp in the filet leaving the tail out, salt and pepper to the meat
than in the flour,than seared all the sides, cool them down in the fridge, than with a brush spread the mustard to all
filled and breadede with the chopped pistacchio nut, than in the oven at 360 for 10 minute.

To Finish the Dish:
sauteed some diced mixed vegetables with garlic and oil, put them in the center of the plate,cut in slice each filet and
put around the veggy, than fried the ravioli and finish the plate.

Filetto di Vitello Steccato al Gambero con raviolo fritto

Citrus Crusted Veal Tenderloin with Polenta and Wild Mushrooms

By Grant Buchanan from Emory Catering in Atlanta, Georgia

Ingredients for the Veal:
2- 6 oz. portions of Veal tenderloin
1 Bay Leaf
2 1/2 tbl Extra Virgin Olive Oil
2 Sprigs Thyme

Citrus Crust:
125g Pain de Mie, dried out and processed until fine bread crumbs
75g Softened Butter
1 Orange, zested and juiced
1 lemon, zested and juiced
10g sugar
pinch of Mardras Curry Powder
15g ginger juice
1/2 tsp. Dijon

Method for the Citrus:
1. Mix softened butter with with mustard, ginger juice, and zest from both the orange and lemon.
2. Take the juice from the orange and lemon along with the sugar and curry, heat and reduce until a thick syrup. Cool.
3. Mix bread, butter mixture, and syrup together.
4. Roll out mixture inbetween plastic until as thin as a lasagna sheet. Cut out rectangles that are the size of the long
side of each tendrloin portion.
5. Lay on parchment paper and freeze until ready to use.

Method for the Tenderloin:
1. Clean tenderloin and marinate w/ bay leaf, thyme, 1 tbl. of oil. Let sit for at least 45 mins.
2. Heat pan with remaining oil, and sear veal nicely.
3. Roast the tenderloins in the oven until medium rare. Pull out and let rest.
4. Pull crust out of the freezer and position on top of loin so that it covers nicely. Place under broiler just until crust
starts to brown. Do not let brown too much.

Wild Mushrooms:
3 cups of mixed, cleaned wild mushrooms
1 tbl. heavy cream
1/4 tsp. chopped thyme
1/2 tbl. butter
salt and pepper

Method for the Mushrooms:
Heat butter in pan and add wild mushrooms, saute just until start to get tender, add thyme, cream, salt, and pepper.
Reduce cream until coats mushrooms, not saucy.

Ingredients for the Polenta:
70g polenta
1/3 L milk
30g Butter
4 basil leaves
Cream Cheese
Parmesan Cheese, grated
Method for the Polenta:
Bring milk to a boil, take off heat, add basil leaves, cover and steep for 30 mins.
Strain, put back on stove and melt butter. Whisk in polenta slowly and cook for 2-3 mins until starts to come away from
the pan with whisked.

Immediately pour into 1/2 sheet pan and spread out until 1 in thick, do quickly as will set fast. Once cooled completely,
cut circles a the size of a half dollar. Spread cream cheese on top and sprinkle with parmesan cheese. When ready to
eat, place polenta under broiler until starts to bubble and brown.

Sauce with a nice rich chicken jus.

Place Veal tenderloin in middle of plate, place 3 polenta disks evenly around plate, in between polenta place small
amount of mushrooms. Sauce around but not on top of Veal.

Pistacchio and Dried Cherry Crusted Veal Tenderloin Medallions with a Cider and Morel Mushroom Cream Sauce Served with Scalloped Root Vegetables and Roasted Brussel Sprouts

By Michael Davis from Matthew’s Trattoria and Martini Lounge in Erie, PA

Ingredients For the Veal:
1/2 C Whole white pistaccio’s (hulled)
1/4 C Whole dried cherries (pitted)
6-3oz Veal tenderloin medallions
2 TBLS canola oil (for frying)

Ingredients For the sauce:
1 tsp Butter (unsalted)
2 Medium shallots (peeled and minced)
1-12oz bottle hard cider
1/3 C Vegetable stock
3 Medium Morrels (halved)
1/3 C heavy cream
Salt & Pepper to taste
Ingredients For the scalloped root veg:
2 TBLS AP flour
1/4 lb butter (unsalted)
1 Small onion (rough chop)
1 Rib celery (rough chop)
1 bay leaf
5 whole peppercorn
1/2 C white wine
1/2 C vegetable stock
2 1/2 C 2% milk
1/4 tsp fresh Thyme
2 Russet Potatoes (Peeled and sliced lengthwise)
1 Yam (Peeled and sliced lengthwise)
4 large parsnips (peeled and sliced lengthwise)

Ingredients For the brussel sprouts:
1/2 lb Fresh brussel sprouts (cleaned,stem end cross cut and blanched)
2 tsp pumice olive oil
Salt & Pepper to taste

Method For the Veal:
­Rough chop pistaccio’s and dried cherries together in Robo Coupe
­Season veal and crust presentation side of veal
­Sear on crusted sidein oil on medium heatin saute pan, turn to other side and finish in oven to 130 degrees internal temp,
remove veal from pan to rest
­cool pan to medium heat, add morells and brown, add shallots and saute for 30 seconds, add ciderand reduce
by 1/2, add veg stockand reduce by 1/4 add heavy cream, season and reduce til nape

Method For the Scalloped root Veg:
­Melt butter, add flour and cookon low to make a blond roux
­Add onion and celery saute for 1 minute, add wine,cook for 30 seconds, add chicken stock, bay leaf, peppercorns
and thyme
­Add milk and set to low simmer for 2 minutes (adjust thickness by reducing of adding more milk, strain through a
fine sieve and reserve
­In 5X8 Loaf pan layer potatoes, yams, parsnips, yams and potatoes in that order w/ milk mixture between each layer,
wrap with foil and bake at 325 degrees for 1 hour and ten minutes, check for doneness with skewer

Method For the brussel sprouts:
­Toss Brussel sproutsin oil and seasoning, place on sheet tray and roast at 375 degrees for 10-15 minutes

Method For plating:
This recipe is for 2 people
­Cut scalloped veg in 1/2 and place offset in the middle of the plate
­Pour 3 oz of sauce with 3 morrels on the bottom of the plate
­place 3 medallions crust side up around root veg on top of sauce
­place 1/2 brussel sprouts on opposite side of root veg
­Garnish as desired

Olive Oil Poached Le Quebecois Grain-Fed Veal Tenderloin

By Chef Gregory J Wiener

18 oz Le Quebecois Grain Fed Veal Tenderloin, Cleaned & Trimmed

2 oz Steel Cut Irish Oatmeal, Uncooked
1 tsp. Shallots, Minced
1 tsp. Garlic, Minced
8 oz Milk, 2%
1 pinch Parsley, Fine Chopped
1 pinch Chives, Fine Chopped
1 pinch Rosemary, Fine Chopped
4 TSP Rhubarb, Small dice
1/2 tsp. Butter
2 oz. Chicken Stock
2 TSP Agave Nectar**
1/2 TSP Rice Wine Vinegar
1/2 pod Vanilla Bean, Split
As Needed Truffled Parsley Oil*
As Needed Micro Parsley*
As Needed Olive Oil
To Taste Maldon Sea Salt
To Taste White Peppercorns, Course Ground
* Optional
** Available at specialty stores. If not available substitute Honey.

1. In a heavy bottom sauté pan, heat ½ tsp olive oil, place the shallots and garlic in the pot. Cook for about 2 minutes
or until translucent. Add milk. Bring to a boil and add the Irish Oatmeal. Simmer on low heat for approximately
30 minutes or until the oatmeal is cooked, but not mushy. Drain any excess milk and rinse with warm water, add the
chopped herbs, season with salt and pepper. Reserve.

2. Add chicken stock to sauté pan and add the butter and rhubarb, cook for approximately 2-3 minutes and then add
the chicken stock. Cook until au-sec or no chicken stock remains. Adjust with salt & pepper. Reserve.

3. Combine the Agave Nectar, vinegar and the vanilla bean. Bring to a boil. Reduce to simmer, cook for 4-6 minutes.

4. Heat oil to 160-170 Degrees Fahrenheit. Place the veal tenderloin in and cook for approximately 12-15 minutes.
The internal temperature should reach 132-135 Fahrenheit. This will give a nice medium rare temperature Allow
to rest for approximately 7-10 minutes. Reserve.

Slice the tenderloin into 1.5 oz portions. Serving 3 per plate. Neatly divide and arrange the oatmeal and rhubarb
onto the plate. Garnish the plate with the Agave Nectar, truffle oil and micro herbs.

Grain-Fed Stuffed Veal Loin with Sweet Potato Brulee, Golden Chanterelle and Roasted Pumpkin Fricasse

By Gavino G. Borquez from Palo Verde Restaurant, The Boulders Resort and Golden Door Spa in Scottsdale, Arizona

19 oz Grain-Fed Veal Tenderloin, loin Section Only
12 thin Slices Serrano Ham
1 cup wilted Spinach Leaves

Ingredients For Stuffing:
6 oz Minced Veal(Use tail section of cleaned Loin)
1/2 Mini Ciabatta Roll, cut into thin slices and diced(petite)
3 strips Applewood Smoked Bacon, diced(petite)
4 tblsp. Chevre Goat Cheese
3 tsp. White truffle Oil
1 oz Chopped Herbs(Thyme, Tarragon and Chives)
5 oz Chicken Stock
1 Shallot, chopped fine
2 small garlic cloves, chopped
Pinch of Kosher Salt
Pinch of Fresh Ground Black Pepper

Heat large saute pan to med-high heat and add 2 tblsp. olive oil, follow by adding diced smoked bacon and ajusting
heat to medium. Cook bacon until crispy then remove bits from pan and place aside. Next add chopped garlic and
shallots to rendered bacon fat and saute until translucent and without burning them. When this is achieved place
minced veal meat in pan and cook through, approx. 4-5 mins. Next add Diced petite ciabatta bread, Bacon bits,
and herbs. Cook for additional 2 mins and then add white truffle oil to mixture. Take off heat. Add your salt and
pepper and then add goat cheese and mix well to incorporate all ingredients. Last add your chicken stock to bind
all ingredients together. Mix thouroughly and let cool in refregirated area for at least 15 minutes.

Ingredients For Sweet Potato Brulee:
1 Sweet Potato
Olive oil
1 cinnamon stick
2 cloves
2 sprigs of thyme
rock salt

Method for the Sweet Potato Brulee:
Take sweet potato and pierce with fork(about 6 times spread throughout potato) then lather completely with Olive oil.
In a 4 inch 1/3 pan fill bottom with rock salt to cover surface area. Add your cinnamon stick, cloves and thyme sprigs
on top of your salt. Place sweet potato on top of dry mix and place in oven @350 degrees for 15-20 minutes or until
fork pierces skin easily. Remove and allow to cool before taking skin off. When cooled remove outer skin and
cut 2- 1/4 inch slices and place on 1/2 sheet pan until ready for use.

Ingredients for the Golden Chantrelle and Roasted Pumpkin Fricasse:
6- small cleaned golden chantrelles
1/2 Baby Pumpkin, diced petite and roasted
6- Fava Beans, shelled and cooked
1 tblsp. Unsalted Butter
1 tsp.chooped garlic
1 tsp.chopped shallot
1/2 oz Chicken Stock
1/2 oz Heavy Cream
pinch Kosher salt
pinch fresh ground black pepper

Method for the Golden Chantrelle and Roasted Pumpkin Fricasse:
First get all mise en place ready for vegetables. Clean stems of Chantrelles and remove and dirt or grit by using a
damp cloth. Set aside in container. Next take pumpkin and make sure the inside is clean thouroughly. Cut skin off
and slice 1/4 inch pumpkin slices off and then dice until 1/4 cup is achieved. Sprinkle diced pumpkin with olive oil
and salt and pepper, Place on sheet pan, Roast in oven at around 350 degrees for 5-10 minutes or until firm.
Let cool. Next remove beans from pods and place them in salted boiling water for 2-3 minutes. Remove and shock
in ice water for 1 minute, remove from water and take outer skin off of bean. Set aside. In a hot saute pan add 1 oz olive
oil and 1/2 oz unsalted butter but do not let it turn brown. Add chopped garlic and shallot, saute at medium heat for
30 seconds and then add chantrelles, dice pumpkin and fava beans. Let cook for 2 minutes and then add chicken
stock and cream. Reduce heat to low-medium and let liquid thicken up. Salt and pepper to desired taste.
Set aside and keep warm.

Method for the Sauce:
Heat a non reactive pan to medium-high heat and then add 1 oz olive oil. Toss in 2 large galic cloves, 1 slice shallot
and cook until translucent. Add 1 chopped celery stalk, 1/2 chopped white onion, 1/2 chopped carrot, 2 thyme sprigs
and let cook for 3-4 minutes to allow vegatables to carmelize then add 1/2 tblsp tomato paste to mix and stir around
to coat all aromatics. Next add 1 cup of a quality Syrah Wine and cook at medium-high heat until 1/2 had been reduced.
Add 1 1/2 cup Veal Demi to mixture and let reduce until a good nappe is achieved. Strain through a fine mesh chinois
and place in new non-reactive pan. Heat up gently and incorporate 2 tblsp. of unsalted butter and whisk until a nice
sheen has appeared within sauce. Add kosher salt and fine ground white pepper until desired taste is achieved.

Method To make stuffed veal:
Take 9 oz Veal loin cut and cut a 1-inch cut through the eye of the loin on both ends with a fillet knife. Make sure hole
in veal loin runs through the whole loin. Next Take stufing out of refregirated area and begin to stuff loin with stuffing
making sure that stuffing is evenly distributed through the loin. After stuffing has been inserted lightly salt and pepper
the loin. Lay down plastic wrap to cover working surface. Next Place your serrano ham on plastic wrap and arrange
it 4 pieces in a row barely overlapping each one of them, place another 4 on top of existing serrano ham and complete
same step and finally a third row in the same fashion listed above. Take wilted spinach and cover the whole surface
area of the serrano ham. Next take stuffed veal loin and place it at the base of the serrano ham and spinach square.
Using plastic wrap to assist in wrapping the serrano ham and spinach around entire surface of veal loin. Place
butcher’s twine on four areas of the veal loin about an inch apart from eachother and make sure it fits nug but not
squezzing filling out. In a hot oiled saute pan Brown all areas of wrapped veal loin and when this is achieved place
in oven at 325 degrees for 10-12 minutes or until a medium cooking temp is achieved. Take out and let rest for
3-4 minutes before cutting it.

Finalizing the dish:
Prefarbly on a warm square china plateware. First cut 2 1/4 inch pieces of veal loin and hold in warm area while getting
the sweet potato ready by heating both pieces up in oven until hot. Next place raw sugar on both pieces and with a
small torch gun brulee until effect is acheived. Then take a piece of Veal and place it on plate then shingle it with
a piece of sweet potato and finish with remainder of veal and sweet potato properly shingled. Next strategicaly spoon
1 oz of syrah sauce around the plate but not on shingled meat and potato. Then take fricasee and place vegetables
around sauce area but with in mind arrange for color contrast. Serve.

Veal with Bannana Aji Amarillo Consummé & Global Basil Gelee

By Matthew Marmie from Johnson and Wales University North Miami Florida, FL

­ 2 pounds boneless veal loin tied at 2-inch intervals with butchers string and seasoned with salt and fresh
ground black pepper
­ 15 bananas , peeled and rough chopped
­ 3 ajiamarillo chilies, seeds removed
­ 2 gallons water
­ 3 bunches global basil
­ 5 each gelatin sheets
­ 4 cups water
­ 3 Tablespoons canola oil
­ 1 Teaspoon Bull’s Blood Herb

Consomme- ( Make 48 hours in advance)

1. Put 15 bananas, chilies and 2 gallons of water in large pot over medium heat
2. simmer for 45 minutes and then strain
3. weigh the broth and add 0.5% powdered gelatin
4. bloom the gelatin in 3 Tablespoons cold water and add it to the broth. Heat the broth to fully dissolve gelatin
5. freeze the broth overnight
6. place the frozen broth over 2 layers of cheese cloth and allow to strain in a cooler for 48 hours
Global Basil Gelee- ( Make 24 hours in advance)

1. In a small pot, boil water and quickly blanch basil for 15 seconds and immedietly put in ice bath
2. In a blender, blend the water and basil, then strain
3. Soak gelatin sheets in water for 5 minutes and gently squeeze the water out of the sheets
4. Place basil, water and gelatin in a sauce pan over medium heat until gelatin is fully dissolved
5. cool mixture overnight until fully set
6. cut basil gelee into small cubes

Roasted Veal:
1. Preheat the oven to 300 degrees F
2. Heat a large pan on high heat and add oil. Once the pan begins to smoke, add the veal roast fat side down and
sear for 1-2 minutes on each side
3. Season the veal roast with salt and pepper and set it, fat side down, on a rack set in a medium roasting pan.
4. Put the roast in the oven, and roast for 35 minutes.
5. Carefully turn the veal fat side up. Roast the veal for 1 hour longer, or until an instant-read thermometer inserted
in the thickest part of the meat registers 145 degrees F.
6. Transfer the veal roast to a carving board to rest for 10 minutes.

1. lay 3 slices of beef tendon on the bottom of the bowl, add a cube of basil gelee on top of each slice
2. add basil leaves and bulls blood herb on top
3. pour the consommé in tableside

Proscuitto Wrapped Veal Tenderloin with Boursin Purple Patato Puree

By Oscar Cruz from Latilla, The Boulders Resort in Scottsdale, AZ

8 ea. 2oz Veal medallion
8ea Thin Slices of Prosciutto
4oz Parmesan Bread Crumbs
1# Boursin Purple Potato Puree
As needed Carrot Ginger Emulsion
2# peeled carrots
1oz ginger
4ea Bundle of Asparagus
20 peeled Asparagus Jumbo
5 Chives Blanched
1.25 cups Bordelaise Sauce
1ea shallot minced
2cups red wine
1 sprig thyme
6ea. Peppercorn
1ea Bay leaf
2 cups Demi-Glace
1tsp Butter
Fresh Lemon
tt Salt
Serves 4

For Purple Potato Puree take 4 Purple Peruvian Potatoes peel and boil till fork tender. Strain potatoes and add to
a blender with 1 cup of heavy whipping cream and blend until smooth. Remove from Blender into a stainless
steel bowl and stir in 3 Tbsp of Boursin cheese, salt, and pepper to taste.

For Veal Tenderloin, slice to 1-inch thickness and pound out to ½ inch thickness. Wrap with Prosciutto brown both
sides in a sauté pan with hot oil. Add Parmesan breadcrumbs to top and place in oven, and finish to desired temp.

Wrap 4 Peeled and blanched Asparagus in a bundle with blanched chives. Place Asparagus bundle in hot sauté pan
with melted butter, add chicken stock reduce until glazed. Add Salt and Pepper.

For Bordelaise Sauce melt butter, sweat shallots, thyme, and peppercorns. Add Red wine, Bay leaf, and reduce
to au sec. Add demi, and reduce to a light nappe. Strain sauce through a Chinois. Adjust with salt and lemon juice.

For Carrot Ginger Emulsion: 2# carrots boiled until fork tender. Add ginger with 2oz of water to blender puree till smooth,
and then add Carrot and puree add 2tbsp of soy lecithin. Consistency should be watery add more water
as needed and strain through a Chinois.

Veal Tenderloin Medallions with Spinach Parpedelle

By Sam Mansfield from Sodexho Campus Services in Weymouth, Massachussetts

1 tablespoon butter
2 tablespoons minced shallots
½ cup pink champagne
½ cup fresh red grapefruit juice
1 pound cold butter, cut into 2-inch cubes
Salt and pepper
10 ounces Veal medalion
1/4 cup flour to dust veal
1/2 pound spinach parpedelle pasta, cooked al dente and tossed with olive oil
1 tablespoons chopped parsley
1 tablespoon chopped fresh chives
1/4 cup grated fontina cheese
4 whole chives

Proceedure for the Sauce:
In a sauce pan, heat butter to golden , combine the shallots and champagne in pan with butter together.
Reduce the mixture to a glaze. Using a whisk, mount in the cold butter cubes slowly, whisking constantly.
The sauce will start to thicken. Strain into a clean sauté pan and season with salt and pepper.
Keep the sauce warm.

For Large Batches of Sauce:
Do not try to reduce champagne to paste. Simply simmer out most of the acid and bind with small amount of corn
starch slurry.

For Veal:
Lightly dust vealwith flour (do not dredge or over flour). Pan sear veal to tender. Do not over cook veal will
become tough.
To assemble, toss the pasta and chives with 2/3 of the butter sauce. Using a small pair of tongs, twirl the pasta
into a nice size nest and place in the center of the plate. Add the veal to the remaining sauce to warm. Arrange
the veal Sprinkle with the parsley and grated fontina cheese. Top with the long chives in shape of an X.
Yield: 2 servings

Seared Veal Tenderloin Medallions with Shitake and Portabellas

By James Lewis from New England Culinary Institute in Essex Junction, Vermont

2 # Veal Medallions Tied
4 T Canola Oil
4 T Butter Cold, Cubed
4 Ea Garlic Cloves Minced
2 Ea Shallots Minced
3 Ea Portabella Caps Gilled, stemmed, sliced
8 Oz. Shitake Mushrooms Stemmed, sliced
¼ c. Merlot
½ c. Veal Stock
1 t Sage Chiffonade
1 t Chives Chopped.
t.t. S & P
Yield: 6 servings

1. In a sauté pan over high heat, seat the lamb chops. Place them on parchment lined sheet tray and rest.
2. In 3t butter and also over high heat brown mushrooms. Reduce heat and sweat.
3. Add garlic and shallot and continue sweating.
4. Deglaze with wine.
5. Add veal stock and reduce by ½ and keep warm.
6. Finish chops in a 350°f oven. Cook to medium rare.
Serve over Bleu cheese potato gratin and with Brussell spoout chiffonade.

Le Quebecois Grain-Fed Veal Tournedos Wrapped in Bacon with Butter Poached Canadian Lobster, Creamy Polenta and Glazed Fall Vegetables

By Frank Mirabile from Monroe Golf Club, Pittsford, NY

4 Grain Fed Veal Tournedos (3-4oz)
4 slices good smoked sliced bacon
1 live Canadian Lobster
4 baby beets
4 baby turnips
4 baby carrots
1 batch of creamy polenta (recipe below)
1 batch of Sauce Pinot Noir (recipe below)
1 batch of beurre monté (recipe below)
1 T. minced chives
2 T. canola oil
2 T. honey
Salt and Pepper
Serves 4

Ingredients for the Creamy Polenta:
2 cups chicken stock
½ cup yellow cornmeal
Salt and pepper to taste
2 T. butter
½ cup mascarpone cheese
Serves 4

Bring the stock, salt and pepper to a boil over high heat. Rapidly whisk in the cornmeal until incorporated.
Lower the heat and simmer for thirty minutes. Remove from the heat and add the butter and Mascarpone cheese.
Keep warm.

Ingredients for Sauce Pinot Nior:
2 cups good quality pinot noir wine
1 fresh shallot minced
4 sprigs fresh thyme
4 cups good quality veal stock or 2 cups of good veal glace
1 T. fresh whole unsalted butter
Salt and pepper to taste
Serves 4

In a medium sized, thick bottom sauce pot add the wine, shallots, and thyme and bring to a simmer. Continue to
simmer the wine gently until it has reduced to a quarter cup. Add the Veal stock and continue to reduce until proper
sauce consistency or it coats the back of a spoon. If using the Veal glace, you will not need to reduce as long.
Finish the sauce with salt, pepper and the whole butter. Keep warm.

To prepare the Veal:
Portion out four, three ounce medallions of Le Québécois Grain Fed Veal. Wrap the medallions in one slice each
of the bacon and use a toothpick to keep it in place.

To prepare the lobster:
Bring 1 gallon of water to the boil. Place the lobster in a deep pan and pour the boiling water over. Let stand for
five minutes. Remove the lobster from the water and let cool. When cool enough to handle break the lobster down
reserving the claw meat, tail meat and knuckle meat. The meat will remove from the shell but still be very rare.

To prepare the beurre monté:
1lb of whole unsalted butter diced into cubes
2 T. water

Bring the water to the simmer over medium heat. Gradually add the butter with a whisk about one tablespoon at
a time until it is all incorporated. Keep in a warm but not hot place.

To prepare the glazed fall vegetables:
Bring a large pot of salted water to the boil. Peel both the baby turnips and baby carrots and boil them in the water
until tender. Shock and hold. To prepare the beets simply drizzle with oil, salt and pepper and place them into a
shallow baking pan. Cover with foil and roast for 30-40 minutes or until tender. Peel the beets while still warm and reserve.

Finishing the dish and bringing it all together:
1) Heat a large sauté pan on medium high. When good and hot add 2 tablespoons of canola oil to the pan.
When the oil is hot, season the veal medallions with salt and pepper and begin to sear the bacon. Slowly and
evenly continue to sear all around the veal medallion all around the sides with the bacon.
2) While you are searing place the lobster meat into the beurre monté and maintain a temperature of about 160 degrees
Fahrenheit. Once the veal is seared on the sides, turn it over and sear the top and bottom of the meat. The meat will
be a nice medium rare to medium once the bacon is well browned and the top and bottom of the medallion
is seared nice.
3) In a small sauté pan add 1 tablespoon of whole butter and 1 tablespoon of honey. Add the turnips and carrots
and toss to glaze. Do the same process for the beets, but in a separate pan because they will bleed.
4) To plate, pipe out about 3 oz of creamy polenta on a warmed plate. Remove the toothpick from the veal and place it
atop the polenta. Lay the carrots, parsnips and beets out on the plate and remove the lobster from the beurre monté,
it is now fully cooked. Lay the lobster on top of the vegetables and add the minced chives to the beurre monté.
Drizzle a teaspoon around each piece of lobster. Each person gets either one claw or a half of a tail.
5) Drizzle about one ounce of sauce Pinot Noir over the veal and around the polenta.
6) The dish is complete and ready to enjoy. The portion size can be increased as needed, what is represented
here would be great as part of a four course meal.

Le Québécois Grain Fed Veal Tournedo Wrapped in Bacon with Butter Poached Canadian Lobster,<br /> Creamy Polenta and Glazed Fall Vegetables