Sweet and Spicy Veal Romesco with Maitake-Potato Medley
Sweet and Spicy Veal Romesco

Sweet and Spicy Veal Romesco with Maitake-Potato Medley

Carino’s Italian Grill, Chef Chris Peitersen

12 servings


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


Romesco Sauce:

  1. 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.)

  2. Toast almonds in sauté pan over medium heat until light golden. Set aside. (Reserve 1 cup for garnish.)

  3. Sauté garlic in 1/4 cup oil over medium heat until lightly golden.

  4. 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:

  1. 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:

  1. Combine granulated garlic, salt and pepper. Set aside.

  2. 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.

  3. Grill two veal steaks until medium doneness. Remove steaks from grill; brush with 1/2 oz butter.

  4. 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.