delicious veal

Boneless Striploin

Cut from the Loin

Boneless strip loins are ready for portioning into chops, medallions or cutlets once you remove the silver skin and external connective tissue. Strip loins should be cut up to 2 inches in thickness, but never thicker. Pan sear both sides to a golden brown and finish in the oven to desired internal temperature. High heat grilling and broiling are also optional. The Strip loin may also be roasted whole. Roast to desired internal temperature, let rest for 8-10 minutes, then carve.




Professional Veal Striploin Recipes

Herb Roasted Loin of Veal; Layered Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweetbread and Parsnip Chips   Techniques in Veal
Veal Scalopini Salad with Grilled Pancetta Wrapped Figs, Goat Cheese and Shitake Mushrooms   Whole Roasted Robiola Stuffed Veal Striploin, Australian Spaetzle, Baby Beets, Ice Wine Vinegar Jus
Whole Roasted Robiola Stuffed Veal Striploin, Australian Spaetzle, Baby Beets, Ice Wine Vinegar Jus   Pancetta Wrapped Veal Roulade with Maytag Bleu CheeseVeal with Almonds and Orange
Cherry Crusted Veal Loin Medallion Wrapped in Applewood Smoked Bacon   Veal with Almonds and Orange


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

Techniques in Veal

By Dean A. Thomas CEC CCE from Dean A. Thomas CEC CCE Lakeside, CA

Spring Braise en croûte
1.5 LBS Le Quebecois Grain Fed Veal Breast; sinew removed and cut into 3oz. strips
3 oz. Butter, clarified
2 qts. White veal stock
1 each Onion Piqué of clove and bay leaf
1 each Leek, white part only, large dice
4 stems Parsley
2 sprigs English Thyme
½ cup Carrot, spring small, sliced ¼-inch
½ cup Turnip, small dice
2 dozen White pearl onions, peeled with nub attached
1 oz. Butter, clarified
3 oz. A.P. Flour
3 oz. Whole Butter
6 oz. White Mushroom trimmings, course chopped
4 oz. Heavy Cream
To taste Sea Salt & White Pepper
8 each Puff Pastry Dough, 4-inch rounds with egg wash
Veal-Morel Crepenette
1 cup Swiss chard, greens only, stem removed, cut chiffonade, sauté-chill
1 cup Morel Mushrooms, sliced, sautéed
1 cup White Onion, cut into strips, caramelized, chilled
1 tsp. Garlic clove, germ removed, minced
2 oz. Butter, clarified
1 LB. Veal Breast meat, trimmed of sinew, diced in large cubes @32F degrees
1 tsp. Sea Salt
Pinch Smoked Paprika
Pinch Crushed Red Pepper
1/8 tsp. Quebec Maple Sugar
¼ tsp. Parsley
1/8 tsp. Thyme
1/8 tsp. Harissa paste
1 TBS. Water
½ LB. Caul Fat to wrap forcemeat into timbale form
4 heads Belgium Endive, quartered, braised in white veal stock above
2 each Winesap Apples, peeled and cored, cut into eighths and braised with endive

Veal Loin & Liver, Apple Cider Liqueur-Mustard Pan Sauce:
8-1oz. Le Quebecois Grain Fed Veal Liver, trimmed,sliced thick in a diameter smaller than the loin medallion
1oz. Butter clarified
8-3 oz. Le Quebecois Grain Fed Veal Loin Medallions, trimmed, slightly pounded
1 oz Butter, clarified
½ cup Seasoned flour for dredging
4oz. "Neige", an Apple Cider Liqueur product from Quebec
2 oz. Dijon Mustard
1 TB. Fresh Lemon juice
3 oz. Reduced Veal Demi-Glace
2 tsp. Flat Leaf Parley, finely chopped
2 TB. Whole Butter

Portabella and Potato Hash
5 Cups Idaho potatoes small dice, roasted
3 Cups Portabella mushrooms, small dice, gills removed
1 Cups Red bell peppers, small dice
1/2 Cup Vidalia onion, small dice
1/3 Cup Shallots, small dice
1/4 Cup leeks, small dice, white only, washed
3 oz Blended Oil (2oz + 1oz)
1oz Unsalted butter
2 T salt, kosher
1 t Black pepper

Method of Preparation:
For the Spring Braise en croûte, using a Dutch oven, begin by sautéing the Le Quebecois Grain Fed Veal in the
clarified butter lightly, controlling the heat not to brown the veal. Add the white veal stock, onion piqué, leek, parsley
and thyme. Cover and slowly braise for approximately 45 minutes until veal is tender. Remove the veal from the liquid,
reserve and strain liquid. Place the veal into individual 8 oz. copper saucepans or earthenware presentation dishes;
reserve. Using the Dutch oven, lightly sauté the carrot, turnip and pearl onions in the butter, not to brown in color.

Add the white veal stock once again and simmer until vegetables are slightly tender. Strain vegetables from liquid and
place into the individual serving dishes with the veal. Continue to simmer the white veal stock, slowly reducing.

In a separate saucepot, prepare and cook the white roux. Liaison the stock a d the roux, adding white mushroom
trimmings and the heavy cream. Simmer for 15-20 minutes. Fine strain the veloute sauce over braised veal and
vegetables into the individual serving dishes; allow to cool for 15 minutes. Brush the outer edge of the oven dish
with egg wash and place the circle round of puff dough over the dish. Trim edges, brush with egg wash and scrape lightly
in a crosshatch pattern with a fork for a baked on design. Bake at 350F degrees for 45 minutes for service.

For the Crepenette, quickly sauté the Swiss chard in a small amount of butter; remove from pan and cool in a large
stainless steel mixing bowl. Continue sautéing the morel mushrooms in butter to remove any liquid; add to the
Swiss chard bowl to cool. Sauté the onion strips in the remaining butter, stir often and allow the onions to caramelize
until sweet and dark in color. At the end, add the minced garlic and sweat for 1-2 minutes.

Add to the chard-morel mix and cool. In a cold stainless steel mixing bowl, add the veal and toss with sea salt, paprika,
red pepper flakes, Quebec maple sugar, parsley, thyme and harissa paste. Using a grinder with a ¼’ dye blade, grind
the veal mixture twice through the grinder. Add mixture to the sautéed chard, morels and onion; add the tablespoon of
water and mix thoroughly to bind together. Layout the caul fat over a small four-ounce timbale; stuff with crepenette
mixture and wrap up the caul fat to seal trimming off excess. Remove from timbale and mold slightly into shape.

Sauté until caramelized and golden brown, reserve for complete carry over temperature to medium doneness.
Serve with quartered Belgium endive spears braise in white veal stock. Season with salt & pepper. For the Sauté,
using a preheated, 14-inch sauté pan, quickly sear the veal liver medallions on each side in clarified butter, leaving
medium rare in temperature. Remove from pan; reserve in warm dish. Dredge the veal loin medallions in the
seasoned flour; using the clarified butter sear golden brown on each side turning only once. Remove; reserve in warm
dish. Deglaze the pan with "Neige". Add dijon mustard, lemon juice, demi glace and reduce for 3-4 minutes. Reduce heat.
Replace the veal medallions into the sauce; add parsley and finish with butter to shine and richen the final touch.

For Presentation & Service:
On a warm rectangle service plate, place the Spring Braise en croûte on the left. For the Sauté, center the veal loin
topped with the liver medallion and sauce. To the right, place the braised endive spears and winesap apple wedges;
top with the crepenette.
Bon Appetit!

Spring Braise en croûte, Saute & Crepenette

Veal Scalopini Salad with Grilled Pancetta Wrapped Figs, Goat Cheese and Shitake Mushrooms

By Connie Deady from Occidental Petroleum Corp. in Los Angeles, Ca

1 1/2 lb.LeQuebecois Grain Fed veal sirloin, thinly sliced & pounded into 16 pieces
8 oz. Goat Cheese, crumbled
4 large Shitake Mushrooms
4 oz. pancetta
8 large figs sliced in half
20 large sage leaves cut into 1/4 inch chiffonade
4 T butter
1/4 cup olive oil

Ingredients For Dressing:
1/2 cup Fig infused Balsamic Vinegar
1 cup olive oil
pinch of salt & pepper
4 heads belgian endive, separated
6 oz. Arugula

1. Wrap each fig half with pancetta and chill well about 30 minutes.
2. Quickly deep fry sage and drain on paper towel.
3. Lightly rub shitake mushrooms with oil and grill about 3 minutes on each side. Remove from grill and when cool
julienne about 1/4" pieces.
4. Grill pancetta wrapped figs about 3 minutes on each side and set aside.
5. Melt the 4 tablespoons of butter & oil together. Drege veal medallions lightly in flour and saute about 2-3 minutes
on each side.
Remove from pan and deglaze pan with 2 oz. of the vinagrette, reduce until thickened and put veal and the sliced
shitake mushrooms back in pan toss to lightly coat.

In bowl mix arugula & endive together and toss with vinaigrette. Divide salad onto four dinner plates. Sprinkle crumbled
goat cheese on top of greens then the sliced shitakes. place 4 veal medallions on center of each plate.
Arrange 4 figs around edges and finish with a sprinkling of fried sage on top of veal.

Whole Roasted Robiola Stuffed Veal Striploin, Australian Spaetzle, Baby Beets, Ice Wine Vinegar Jus

By Marshall J. Zeigler from TASTE Specialty Foods

1 Whole Veal Striploin, boneless, approx 4lb, cleaned and butterflied, then seasoned all over with salt and
fresh ground black pepper.
1 lb Caul Fat, stretchable
1 Whole egg
1/2lb Ricotta, Low Moisture Cheese, Drained
2lb Robiola Tartufare Cheese, Rind Removed
2oz Lemon Zest
2oz Black Truffle Oil
4oz Chopped Fresh Herbs- Thyme, Parsley, Rosemary, Oregano
Coarse Sea Salt and Fresh Ground Black Pepper to taste
Ice wine vinegar (white,) 5% acidity
2oz Cold Unsalted butter
2oz Chopped shallot
1oz Chopped Garlic

(Mix items 3-9 with rubber spatula in mixing bowl until conistent. Stuff inside butterfly opening of striploin.
Wrap entire stuffed veal loin with caul fat. Double or triple layer. Make sure whole loin evenly seasoned with salt
and fresh ground black pepper throughout surface of meat.)

Sear Whole Grain Fed Veal Striploin in hot cast iron pan until golden brown on all sides. Place on wire rack
on top of sheet pan.
Roast in 350F Convection oven until center of veal loin reads 120F. Approx. 1hr.
Serve with Autrian Spaetzle and Baby Red Beets

For the Spaetzle:
Combine 4 eggs, 1/4cup milk. slowly add 1cup AP flour until "pancake batter/wet sand" consistency.
(Adjust flour amount as needed.) Add 2oz grainy mustard and 2oz chopped fresh parsley. Salt and Fresh ground
white pepper. With perforated pan over boiling water pour in spaetzle batter and force through holes in pan with dough
scraper into boiling water. When spaetzle floats, remove, toss LIGHTLY with butter, salt and pepper and serve

For the beets, clean and trim roots of baby red beets, leaving skin on. Dress in foil with olive oil, salt and pepper and
wrap tight with foil. Roast in 350F oven until soft and fork tender. Allow to cool. Peel outer skin with edge of spoon.
Toss with Fresh butter, salt and fresh ground pepper, and a dash of ice wine vinegar for Veal Jus. keep warm.
Re-season if neccessary at time of service.

For the Ice Wine Vinegar Jus- Remove veal loin from roasting pan. Add chopped shallots and garlic and remaining fresh
herbs. Deglaze pan with 1/4cup white wine and 2oz Ice wine vinegar. Reduce until sauce consistency. Remove sauce
from heat. Finish with 2 "pats" unsalted butter. Adjust seasoning. At time of service, re-dress beets and sauce with light
drops of Ice Wine Vinegar
Allow Veal loin to rest 10-15mins on top of range. Slice 3/4" thick, arrange 2 slices on plate at 6 oclock, Spaetzle at 10,
beets at 2. Baby Greens and herb salad in center lightly dressed with Ice Wine Vinegar and good Olive Oil. Grain-Fed
Veal Striploin Finished with Ice Wine Vinegar Jus.


Cherry Crusted Veal Loin Medallion Wrapped in Applewood Smoked Bacon

By David Leo Banks from Wilmington, DE

1 each Veal loin medallion, 5-6 oz portion
1 each Applewood smoked bacon (wrap each medallion and secure with skewer)
2 oz Press about 2 oz of cherry crust onto each medallion (recipe to follow)
½ C Sliced Mushrooms (variety of Shiitake, Hen of the Woods, Chanterelle; 3 types used. Can substitute Beech or Oyster
4 oz Pinot Noir, deglaze Reduce á la minute with shallots, garlic, deglaze
4 oz Fond de Veau with Pinot. Reduce, add fond de veau. Reduce
Finish with whole butter
2T Whole sweet butter Aromatize for sautéing of mushrooms and 1T Shallots Westphalian Ham.
Finish sauce with 1T whole
1t garlic butter
to taste salt and white pepper
¼ C Westphalian Ham (very fine julienne)

Method Of Preparation:
Season the veal with salt and pepper and sear on both sides. Top with crust and finish
in oven for a few minutes at 375°F

Sundried Veal Medallion Cherry Crust
2 C Dried cherries
1 C Hot water
3T Fresh tarragon, chopped fine
2T Shallot, chopped fine
2# Butter, softened
4 oz Bourbon
2# Fresh bread crumbs
tt salt and white pepper
yields approximately 70 medallions

Method of Preparation:
Reconstitute cherries in hot water for 20 minutes. Strain and reduce liquid by half. Rough chop cherries and
put in mixing bowl with paddle attachment. Incorporate butter, shallots, tarragon, bourbon and reduced cherry juice.
Add bread crumbs, salt and pepper.

Pancetta Wrapped Veal Roulade with Maytag Bleu Cheese

By Alexander Sapp from Chattahoochee River Club in Columbus, GA

For the Veal:
1­ 5 oz portion of veal (strip steak or top round)
2 oz ground veal
3 or 4 oz thin sliced Pancetta ham (setting 5 on slicer)
1/2 cup capers
.5 oz maytag bleu cheese

Combine ground veal with blue cheese and capers season with a little salt and pepper pound out the 5 oz portion
of veal nice and thin.

Spread out the grond veal mix on top of the veal cuttlet and then roll it up and refigerate if needed.

lay down plastic wrap and over lay the thin sliced pancetta (like shingles, lay the veal roulade over them then wrap
the whole thing up and chill till needed.

Pan roast in oven at 350 for 15 min untill center is done and pancetta is nice and crispy.

Veal with Almonds and Orange

By Renette Talley and Richard Bash from Arkansas Culinary School in Little Rock, Arkansas

1. Four 6-ounce veal steaks
2. Salt and pepper, to taste
3. ¼ cup olive oil
4. 4 ounces of almonds, chopped
5. Two Mandarin oranges
6. ½ cup Burgundy wine
7. Radishes and parsley for garnish
8. 4 tablespoon butter

1. Season steaks, TT
2. Combine olive oil and juice from the two orange, reserving the peel.
3. Brush each steak with the olive oil/orange mixture and dredge in the almonds.
4. Into a preheated sauté pan, melt 2 tablespoons of butter.
5. When butter sizzles, add the prepared veal, cooking it to a medium level (about 4 minutes on each side).
Remove the steaks.
6. Deglaze pan with ½ cup of Burgundy. Add zest from the orange peel. Reduce until the sauce is of a consistency
that will coat the back of a spoon. Remove sauce from heat. Finish with 2 tablespoons of butter. Adjust seasoning.
7. Add veal steaks back to sauté pan and sauce. Cook for 2 additional minutes.
8. Garnish with radish roses and parsley.