Name: Sweet and Spicy Veal Romesco with Maitake-Potato Medley
Yield: 12 servings
Ingredients: 1/4 cup Extra-virgin olive oil; 1/4 cup Sugar; 3-1/4 cups Slivered blanched almonds; 6 Tbsp Chopped garlic; 1/4 cup Extra Virgin Olive Oil; 6 Tbsp Tabasco Chipotle Pepper Sauce; 2 Tbsp Chopped fresh Italian parsley; 1 Tbsp Kosher salt; 1 Tbsp Ground black pepper; 1 cup Extra-virgin olive oil; 1/4 cup Finely chopped fresh rosemary; 2 tsp Granulated garlic; 2 tsp Salt; 2 tsp Ground black pepper; 2 tsp Granulated garlic; 2 tsp Salt; 2 tsp Ground black pepper; 1 lb 2 oz Melted unsalted butter; 9 cups or 1 lb 2 oz Maitake mushrooms; 2-1/4 cups Chablis wine; 3 cups or 24 oz Alouette Crème Fraîche; 24 each or 6 lb Veal loin, strip loin (IMPS/NAMP 344A), cut into 1/2 inch thick steaks; Finely chopped fresh Italian parsley as needed

Carino’s Italian Grill, Chef Chris Peitersen

Ingredients

Romesco Sauce:

120 each or 3 lb 10-5/8 oz Cherry tomatoes, cut in half
1/4 cup Extra-virgin olive oil
1/4 cup Sugar
3-1/4 cups Slivered blanched almonds
6 Tbsp Chopped garlic
1/4 cup Extra Virgin Olive Oil
6 Tbsp Tabasco Chipotle Pepper Sauce
2 Tbsp Chopped fresh Italian parsley
1 Tbsp Kosher salt
1 Tbsp Ground black pepper

Roasted Potatoes:

6 each Large Idaho russet potatoes
1 cup Extra-virgin olive oil
1/4 cup Finely chopped fresh rosemary
2 tsp Granulated garlic
2 tsp Salt
2 tsp Ground black pepper
2 tsp Granulated garlic
2 tsp Salt
2 tsp Ground black pepper
1 lb 2 oz Melted unsalted butter
9 cups or 1 lb 2 oz Maitake mushrooms
2-1/4 cups Chablis wine
3 cups or 24 oz Alouette Crème Fraîche
24 each or 6 lb Veal loin, strip loin (IMPS/NAMP 344A), cut into 1/2 inch thick steaks
Finely chopped fresh Italian parsley as needed

Instructions

Romesco Sauce:

Place tomatoes, cut side down, on sheet pan. Brush with 1/4 cup oil; dust with sugar. Roast tomatoes in 350°F oven 15 minutes or until softened. Set aside. (Reserve about 12 roasted tomato halves for garnish.)
Toast almonds in sauté pan over medium heat until light golden. Set aside. (Reserve 1 cup for garnish.)
Sauté garlic in 1/4 cup oil over medium heat until lightly golden.
Place roasted tomatoes, garlic mixture, pepper sauce, parsley, salt and black pepper in food processor or blender container. Cover; process briefly until semi-smooth. Mix in 2-1/4 cups toasted almonds. Cover; keep warm.

Roasted Potatoes:

Cut each potato crosswise in half, then cut each half into 6 wedges. Place potatoes in large bowl. Add remaining ingredients; toss to coat. Place potatoes in single layer on sheet pan. Roast at 400°F about 30 minutes or until golden. Set aside.

Per order:

Combine granulated garlic, salt and pepper. Set aside.
Add 1 oz butter to heated sauté pan. Add 6 roasted potato wedges, 3/4 cup mushrooms and 1/2 tsp garlic seasoning mixture. Sauté until mushrooms begin to brown slightly and potatoes are heated. Deglaze with 1-1/2 oz wine; stir in 1/4 cup crème fraîche. Keep warm.
Grill two veal steaks until medium doneness. Remove steaks from grill; brush with 1/2 oz butter.
Plate steaks on mushroom-potato mixture; ladle 4 oz sauce around and over steaks. Garnish with reserved roasted tomato, parsley and 1 Tbsp toasted almonds.