RECIPES: Veal Manhattan

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Veal Manhattan

–Luxardo cherry sauce, toasted baguette, whipped potatoes


For the Veal:

4 each            3 ounce veal tenderloin medallions
2 ounces       grape seed oil
Kosher Salt for seasoning

For the Potatoes:
1 pound        Yukon gold potatoes, washed
4 ounces       unsalted butter
½ cup             whole milk
Salt and White Pepper to taste

For the sauce:
1 ½ cup         veal stock
2 ounce         nice bourbon
1 teaspoon   brown sugar
2 ounces       Luxardo Cherries
2 Tablespoons butter

For the garnish:
4 slices of fresh baguette
Zest of orange

METHOD:

For the Potatoes:

Start potatoes in sauce pot with cold water and salt. Cook for 25 min or until done.
While potatoes are cooking, scald milk with the butter.
Immediately remove potatoes from the water and drain.
Place potatoes in mixer fitted with paddle attachment and whip until smooth. On low setting gently add in butter and milk.
Season with salt and white pepper.

For the Veal and sauce:
Using sauté pan, heat on medium high heat with oil. Sear medallions until brown on both sides.
Once seared, remove from pan and reserve.
Reduce heat to low, remove pan from heat and deglaze pan with bourbon.
Reduce bourbon by half and add veal stock.  Return to medium high heat.
Add brown sugar and reduce by ¾. Combine cherries into sauce. Remove from heat and whisk in butter.

To Plate:
Place mound of potatoes in center of plate. Lay baguette slice against mound of potatoes. Line medallion up with baguette slice, and drizzle with sauce. Place orange zest on top of veal.
Top with a poached egg.