Hyeholde's Veal Rossini

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 (4 ounce) veal medallions
  • Salt
  • Pepper
  • 2 tablespoons olive oil
  • 4 ounces shallots
  • Madeira wine
  • 12 ounces veal demi-glace, substitute 6 ounces beef stock with 6 ounces chicken stock
  • 1 ounce truffles or truffle oil, substitute mushrooms for truffles or truffle oil
  • 2 tablespoons cold butter
  • 4 (1-ounce) slices foie gras or chicken liver
  • Fresh chopped parsley
Directions
  • Preheat oven: 400 degrees F.

  • Season the veal with salt and pepper. Preheat olive oil in saute pan and sear veal. Finish in oven for approximately 12 minutes until medium rare.

  • Remove from oven and let veal rest on a platter for 4 minutes. Add shallots to pan and sweat. Deglaze pan with Madeira wine. Add the demi-glace, salt, and pepper. Shave fresh truffles into sauce. Swirl butter into the sauce to finish.

  • Preheat saute pan to sear foie gras. Season foie gras with salt and pepper. Sear both sides. Plate the veal, 1 piece on each of 4 plates. Pour the sauce over the veal and finish the dish with seared foie gras and slice truffles over dish.

  • *Preparation for chicken liver (if foie gras is unavailable): Dust liver in flour and season with salt and pepper. Pan fry until crispy on both sides.


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