This dish combines the elegance and subtlety of a veal loin with the earthy richness of a rib roast. The array of vegetables served with it shows the summer's bounty at its best. Feel free to substitute other vegetables and herbs with whatever is the freshest from the garden. Prepare the vegetables early in the day.
- 1 baby artichoke, trimmed
- 10 pearl onions, peeled
- 1/4 cup shelled fava beans
- 1/4 cup shelled English peas
- 6 to 8 asparagus spears, cut into 2-inch lengths
- 1/4 cup small diced carrots, zucchini, and yellow squash
- 3 to 4 fingerling potatoes, scrubbed
- Salt and freshly ground black pepper
- Olive oil
- 1 (20-ounce) double cut veal rib chop, trimmed to 1 bone
- 1/4 pound mushrooms, quartered
- 6 to 8 cloves roasted garlic
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 2 ounces Madeira
- 1/2 cup veal stock (or canned chicken broth)
- 2 tablespoons butter
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to boil. Have a bowl filled with ice water ready. Trim the tough outer leaves and base from the artichokes. Place them in boiling water for about 10 minutes, until tender. Remove from the water and place them in bowl of ice water. Cut artichokes in 1/4 or 1/8ths and set aside.
Place pearl onions in boiling water and blanch them for 3 minutes. Refresh them in ice water and set aside. Put shelled fava beans in boiling water for 1 minute. Remove them from boiling water and place them in ice water. Slip skins off the fava beans and set aside.
Place shelled English peas in boiling water for 30 seconds. Remove them from boiling water and place them in ice water. When cold, remove from water and set aside. Repeat the blanching method for the asparagus, carrots, zucchini, and yellow squash. Remember to just blanch them until tender.
Place scrubbed fingerling potatoes on baking sheet. Sprinkle with salt and pepper and drizzle with a teaspoon of olive oil. Place in oven and roast for 20 minutes. Remove from the oven and allow to cool. The potatoes should still be quite firm. Cut them into 1/2-inch dice and set aside.
Roast the Veal: Place a 12-inch, ovenproof skillet over medium heat. Season the veal chop on both sides with salt and pepper. Add olive oil to the pan and heat. Place the veal in the pan and cook over medium heat for 4 minutes. Turn the chop over and continue cooking on the other side for 4 more minutes. The meat should be well browned.
Add mushrooms, artichokes, potatoes, roasted garlic, and pearl onions to the pan. Place the thyme and sage sprigs on top of the veal and place in the preheated oven. Roast the veal and vegetables for 12 minutes. Using a kitchen towel or oven mitt, remove the pan from the oven. Remove the veal from the pan and place it on a cutting board. Allow the veal to rest for 10 minutes before slicing.
Prepare the Sauce: Place the pan with the vegetables over high heat and saute the vegetables that were cooked with the veal for 1 minute. Add the Madeira and the stock. Reduce by 1/2 and add the peas, fava beans, asparagus, carrots, zucchini, and yellow squash. Add the butter (cut in small pieces) to the pan. Swirl the pan to incorporate the butter. Spoon the vegetables and sauce onto 2 warm dinner plates. Slice the veal and lay it over the vegetables. Serve and enjoy.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.