Baha Veal Steak with Avocado Salsa

Baha Veal Steak with Avocado Salsa

Serves:
12 servings

Ingredients

Veal Steak:

  • 4-1/2 lb Ground veal (IMPS/NAMP 396)
  • 1-1/2 cups or 4 oz Finely chopped cremini mushrooms
  • 3 each Eggs, slightly beaten
  • 1/3 cup Tabasco Chipotle Pepper Sauce
  • 1/4 cup1-1/4 oz Minced onion
  • 1/4 cup or 1/2 oz Chopped fresh parsley
  • 3/4 tsp Kosher salt
  • 3/4 tsp Freshly ground black pepper

Avocado Salsa:

  • 3 cups or 1 lb Diced avocados
  • 1-1/4 cups or 7 oz Diced tomatoes
  • 3/4 cup or 3-1/2 oz Chopped white onion
  • Kosher salt as needed
  • Freshly ground black pepper as needed

Mashed Potatoes:

  • 5 lb Russet potatoes, peeled, cut into 2- inch pieces
  • 1-1/2 cups Milk
  • 3/4 cup or 6 oz Unsalted butter, softened
  • 1 cup or 4 oz Shredded Monterey Jack cheese
  • 1 Tbsp Tabasco Chipotle Pepper Sauce
  • Kosher salt as needed
  • Freshly ground black pepper as needed

Mushroom Sauce:

  • 1 cup or 4-1/4 oz Minced shallots
  • 1/4 cup or 1-1/2 oz Minced garlic
  • 6 Tbsp Olive oil
  • 12 cups or 2 lb Cremini mushrooms, cut into quarters
  • 1 cup Dry red wine (Meritage)
  • 6 cups Veal Stock
  • 1/4 cup or 2 oz Unsalted butter, softened
  • 1/3 cup or 1-1/2 oz All-purpose flour
  • 1-1/2 tsp Kosher salt
  • Freshly ground black pepper

Instructions

Veal Steak:
Combine steak ingredients in large bowl; mix lightly but thoroughly. Divide and shape into twelve 1-inch thick patties, about 8 oz each. Cover and refrigerate.

Avocado Salsa:
Combine avocados, tomatoes and onion in medium bowl. Season with salt and pepper. Cover and refrigerate.

Mashed Potatoes:
Cook potatoes in boiling salted water until fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, butter, cheese and chipotle pepper sauce, until smooth. Season with salt and pepper. Keep warm.

Mushroom Sauce:

  1. In large skillet sauté shallots and garlic in 3 tablespoons oil until tender. Add remaining 3 tablespoons oil and mushrooms; sauté until tender, stirring often. Add wine; reduce to au sec. Add veal stock; about 15 minutes or until thickened and syrupy. Combine butter and flour until smooth; whisk into sauce. Simmer about 5 minutes or until thickened, stirring occasionally. Season with salt and pepper. Keep warm.

  2. Brown burger on both sides in hot skillet. Finish cooking in 350°F oven to medium (160°F) doneness.

  3. Place burger in center of plate. Top with 1 cup mashed potatoes and 1/3 cup salsa. Finish with 4 oz sauce.


VEAL CUTS – IMPS / NAMP

Ground – 396