Espresso-Crusted Veal Loin with Chanterelle & Artichoke Ragu and Callifornia Fig Demi

Espresso-Crusted Veal Loin with Chanterelle & Artichoke Ragu and Callifornia Fig Demi

Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, NY

Serves:
12 servings

Ingredients

  • 4 lb Boneless veal loins (IMPS/NAMP ß344)
  • 1 Tbsp Kosher salt
  • 1 tsp Freshly ground black pepper
  • 1 cup Olive oil
  • 1-1/2 Tbsp Chopped fresh thyme
  • 1/2 cup or 2 oz Ground espresso

California Fig Demi:

  • 24 each Fresh figs, cut into quarters
  • 2 Tbsp or 1/2 oz Minced shallot
  • 2 tsp Minced garlic
  • 1/4 cup or 2 oz Olive oil
  • 1 qt Dry red wine
  • 2 cups Ruby port
  • 1 qt Veal demi glace
  • Kosher salt as needed
  • Freshly ground black pepper as needed
  • 12 Tbsp or 6 oz Unsalted butter, softened

Chanterelle & Artichoke Ragù:

  • 36 each Baby artichokes, outer leaves removed, quartered
  • 2 Tbsp or 1/2 oz Minced shallot
  • 2 tsp Minced garlic
  • 1/2 cup Olive oil
  • 8 cups or 1 lb Chanterelle mushrooms, sliced
  • 1/4 cup or 1/2 oz Chopped flat-leaf parsley
  • 1/4 cup or 1/2 oz Thinly sliced fresh basil
  • 2 pts or 1-1/2 lb Grape tomatoes
  • 1 Tbsp Kosher salt
  • 1 tsp Freshly ground black pepper
  • 12 Tbsp or 6 oz Unsalted butter, softened
  • 12 each Fresh thyme sprigs

Instructions

  1. Season veal loins with salt and pepper. Place in large container. Add olive oil and thyme; turn to coat. Refrigerate, covered, 2 hours.

  2. Remove loins from marinade; discard marinade. Dredge in espresso. Sear loins evenly on grill. Place in roasting pan; roast in 350°F oven to medium doneness. Keep warm; set aside.

California Fig Demi:
Yield: 6 cups

Sweat figs, shallot and garlic in oil in large skillet over low heat until figs are slightly softened. Add wine and port; cook about 30 minutes or until reduced by 1/2. Add veal demi glace; cook about 30 minutes or until reduced by 1/2. Season with salt and pepper. Finish with butter. Keep warm; set aside.

Chanterelle & Artichoke Ragù:

  1. Boil artichokes in salted water in large stockpot 2 minutes or until almost tender; drain and set aside.

  2. Sauté shallot and garlic in 1/4 cup of the oil until fragrant. Add artichokes; sauté 1 to 2 minutes or until just tender. Add remaining 1/4 cup oil, mushrooms, parsley and basil; sauté about 2 minutes or until mushrooms are softened. Add tomatoes; sauté briefly. Season with salt and pepper. Finish with butter.

Per order:
Slice 5 oz veal. Place 3/4 cup ragù in center of plate; lay veal against ragù. Ladle 4 oz fig demi around veal and ragù. Garnish with thyme sprig.


VEAL CUTS – IMPS / NAMP

Loins, Boneless – 331, 332, 344, 344A