Chef Rory Herrmann

Chef Rory Herrmann

Bouchon Bistro

235 North Canon Drive
Beverly Hills, CA 90210
(310) 271-9910




Chef Rory Herrmann

Bouchon Bistro | Los Angeles, CA

Herb Roasted Veal Ribeye with Crispy Sweetbreads, Celery, and Sauce Perigourdine
Adapted by
February 2010

Yield: 4 Servings


Crispy Sweet Breads, Celery, and Sauce PerigourdineSweetbreads:
8 ounces veal sweetbreads
Canola oil
All-purpose flour
1 carrot, chopped
2 shallots, medium chop
4 cloves garlic, crushed
1 bay leaf
3 sprigs fresh thyme
20 peppercorns
100 grams Noilly Pratt
500 grams chicken stock

Herb-Roasted Veal:
1½ pounds veal ribeye, de-boned and tied
Salt and freshly ground black pepper
1 tablespoon canola oil
3 tablespoons butter    
2 sprigs fresh thyme
2 cloves garlic, crushed
4 cups caramelized mirepoix

Sauce Perigourdine:
20 grams black winter truffle juice
500 grams veal jus
100 grams black winter truffle, chopped
10 grams white truffle oil
Sherry vinegar (optional)

1 head celery root, peeled and cut into 1-inch dice
1 bunch celery, ribs separated, peeled and cut on bias
20 raw chestnuts, peeled
1 cup olive oil
4 cloves garlic, crushed
1 bay leaf
20 peppercorns

To Assemble and Serve:
All-purpose flour
2 cloves garlic, crushed
1 bay leaf
Celery leaves



For the Sweetbreads:
Soak the sweetbreads in ice water for 2 days, changing water frequently to remove all blood. Bring a large pot of water to a boil and blanch the sweetbreads for about 3 minutes. Shock them in a large ice water bath. Drain and remove any unwanted membrane with kitchen shears. Layer the sweetbreads on a sheet pan and top with another, weighted sheet pan. Press for 24 hours.

Heat canola oil in a rondeau. Dust the pressed sweetbreads with flour and sear until golden brown on both sides. Remove and set aside. Sweat the carrots and shallots in the same oil until tender. Add the garlic, bay, thyme, and peppercorn and deglaze with the Noilly Pratt until almost dry. Add the chicken stock. Return the sweetbreads to the pan and poach for 15 minutes over medium heat. Remove the pan from the heat and allow the sweetbreads to soak for 24 hours. Strain and reserve the liquid.

For the Herb-Roasted Veal:
Season and then sear the ribeye in a hot rondeau with canola oil until golden brown on all sides. Add the butter,  thyme, and garlic and baste continually for about 3 minutes. Remove the veal from the pan and place on a bed of caramelized mirepoix in a roasting pan. Put in the oven. Turn over after 20 minutes and continue to roast for another 15 minutes. Remove from oven and let rest for 20 minutes.

For the Sauce Perigourdine:
In a medium sauce pot over medium-high heat, reduce the truffle juice by half. Add the veal jus and black truffle and simmer for about 15 minutes. Add the truffle oil. Check the seasoning and adjust with sherry vinegar, if necessary.

For the Celery:
Bring two pots of salted water to a boil. Add the celery root and boil until tender; then drain and reserve. In the other pot, blanch the celery rib pieces and then shock in an ice water bath. Combine the chestnuts with the olive oil with the garlic, bay, and peppercorns in a saucepan over medium heat. Simmer gently until the nuts are tender; hold the chestnuts in the oil.

To Assemble and Serve:
Portion the sweetbreads and dust in flour; sear them in the hot pan, basting with butter and garlic and bay leaf, until crispy. Heat the celery root cubes and celery ribs in another pan with butter, along with the chestnuts (drained of the oil), being sure not to brown them. Slice the veal roast and arrange the items on the plate; garnish with celery leaves.







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   Published: March 2010