Choose a saucepot large enough to hold the 4 fillets in one layer with a little extra space between each fillet. You should not have to pack them tightly to fit them into the pot. Combine the reduced veal and mushroom stocks in the empty saucepot over a medium heat and bring to a simmer. Add the roasted garlic bulbs and simmer until you can smell the garlic. Reduce the heat to medium-low then add the tied fillets and simmer 5 minutes for rare, 7 minutes for medium rare, and 9 minutes for medium. When the fillets are finished poaching, remove them from the liquid and rest 5 minutes before slicing. While the fillets are cooking draw off 3 cups of poaching liquid and transfer to a small saute pan. Add the roasted garlic cloves, tomatoes and sliced shallots, then bring to a rapid simmer over a medium-high heat. Reduce the sauce to 1 cup. Remove from heat, add half of each herb and season to taste with salt and pepper. Serve with wedges of squash and garnish with remaining herbs.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Michel Nischan, Executive Chef, Heartbeat Restaurant, New York, NY
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