Photo: Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce Recipe
Ingredients
For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing:
- 1 pound fresh spinach, washed and stems removed
- 2 tablespoons butter
- 8 ounces chanterelle or morel mushrooms, thinly sliced
- 2 tablespoons minced shallots
- 1/4 cup white wine or Vermouth
- 1 pound lump crabmeat, carefully picked over and cartilage removed
- 1/4 cup minced parsley
- Salt
- White pepper
- 1 3 -- 4 pound boned veal loin, trimmed, butterflied and pounded to 1/2-inch thickness
For the Perigourdine Sauce:
- 1 tablespoon butter
- 1 fresh truffle, approximately 1 1/2 inches in diameter, washed, peeled, very thinly sliced
- 6 ounces duck or goose foie gras, cut into small cubes
- Salt and white pepper
- 1/2 cup madeira or porto wine
- 2 cups demi-glace
Directions
For the Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing: Preheat oven to 375 degrees F. Bring a small pot of water to the boil over high heat and blanch the spinach leaves until wilted, yet still bright green, about 15 seconds. Refresh in ice water and drain.
In a large skillet over medium high heat, melt the butter. Add the mushrooms and shallots to the pan and saute until the vegetables are soft, about 3 minutes. Add the wine to the pan and cook until mostly evaporated, then add the crabmeat, parsley, and salt and pepper to taste. Remove from the heat.
Grease a large roasting pan. Lay the veal loin flat on a work surface and season with salt and white pepper. Squeeze the excess water from the spinach and lay it across the loin, leaving a 1/2-inch border. Spread the crabmeat and mushroom mixture down the center of the loin, then roll up jelly-roll fashion into a log and tie loosely at 1-inch intervals with kitchen twine. Sprinkle the outside of the roulade with salt and white pepper and place, seam side down, in the roasting pan. Roast until the meat is brown and the meat (not the filling) reaches an internal temperature of 150 degrees F, about 45 minutes to1 hour.
Transfer the roulade to a cutting board, loosely cover and allow to rest for 15 minutes before cutting. Cut the roulade into 3/4-inch slices, and top with the Perigourdine Sauce.
For the Perigourdine sauce: To make the sauce, in a medium saute pan heat the butter over medium heat. Add the truffle slices to the pan and gently cook for 1 minute. Add the foie gras and cook about 45 seconds. Season with salt and white pepper, and add the Madeira to the pan, and stir well to deglaze, and cook for 1 minute to slightly reduce. Add the demi-glace, stirring well to incorporate, and continue cooking over a low flame to just heat through. Serve immediately with the Veal Roulade. Yield: about 2 cups
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By BlossomThyme
Millersville, MD
on April 12, 2011
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I plan on making this with my homemade veal demi glace. I've frozen 1/2 gallon in small containers and I've been dying to find a worthy recipe of my demi glace. It was a 2 day process and it is simply amazing. The foie gras probably adds another rich and creamy note, plus liver has its own flavor. I might try using an expensive goose liver pate. I don't know where I'll be able to find foie gras. Well, I'll come back after this feast for the real review. I too am in a gourmet group and boy would they ever get a big treat with this. I have made so many Emeril recipes. This man rocks. I can ALWAYS count on him.
By karenfar
Huntington Beac...
on January 16, 2011
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I made this for a Gourmet group of 16 people - our first gathering. OMG! trying to order veal loin was almost impossible. I live is So. Cal and called 5 great meat places. The ones that carry veal all tried to talk me into veal top round because the loin is bone-in ($20/#and I would have been wasting $40 to 60 having it deboned so I bought veal top round which was also $20/# but it was boneless. No fresh chanterelles so I used some dried chanterelles & oyster plus fresh shiitakes to = 1 pound. Next time I would buy half the amount of crab meat because there was too much and had leftover filling. Also, the roasting time it too long ours was in for an hour and was medium to medium well - 35 to 45 minutes max. The presentation and flavor is great. I didn't even try to make the sauce since TRUFFLEs and DUCK FOIE GRAS are no where to be found and extremely expensive online. Instead I made a Madeira Truffle (oil Sauce that I made up from several recipes. Overall a real WOW from the group.
By Jenerative
Atlanta, GA
on March 25, 2010
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It is difficult to find veal tenderloin so I used pork and it works very well. I have made this several times now and will make it again tomorrow for a dinner party of 12. Everyone always loves it. I am not a fan of foie gras so I usually make a mustard sauce instead. Either way you can't go wrong with Emeril's recipes.
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