Suggested Wine Pairing:
Brunello di Montalcino, Pertimali, Tuscany, Italy, 1995
- Black Pepper, crushed
- Olive oil
- 2 cups heavy cream
- ½ cup Parmesan
- 6 egg yolks
- 4 shallots
Tablespoon olive oil
- 2 (6 ounces each) veal loins or tenderloins
cup panko breadcrumbs
- 1 sprig fresh marjoram
- 1 Tablespoon marjoram,
- ½ cup veal demi-glace (available in gourmet groceries)
- 4 ounces morel mushrooms
- 1 cup veal stock
- 2 shallots
- 2 ounces butter
- ½ cup red wine
- 4 ounces spinach
shallot, ½ sliced and ½ minced
- 1 lemon, juiced
flan: In a medium pot, warm the cream with cheese to infuse the flavors. In
a large bowl, temper the egg yolks by whisking in a few tablespoons of warm cream.
Then, whisk the remainder of the warm cream into the eggs. Strain. Pour into a
buttered mold and bake in a water-bath at 300ºF for 12 minutes or until firm.
(To improve the performance of your water bath, start with hot water instead of
For the veal: Roast the 4 shallots on a bed of salt in a
300ºF oven until tender. Puree the shallots until smooth.
to 350ºF. Season the veal with salt and pepper. In a medium pan, heat approximately
2 tablespoons olive oil over medium-high heat and sear the veal until golden brown.
Combine the panko breadcrumbs and chopped marjoram. On the veal, spread a layer
of shallot puree, then roll in the seasoned panko breadcrumbs. Bake the veal to
desired doneness. In a large pan, heat approximately 2 tablespoons olive oil and
cook the shallot slices until tender. Add spinach and cook until wilted and tender.
Add a touch of lemon juice. In another small pan, heat butter and sauté the morels
with minced shallot until golden brown. Add red wine and reduce until dry. Add
veal demi-glace and reduce to sauce consistency.
To Serve: Place
the flan at the back of the plate and the spinach in front. Place the veal medallions
on top of the spinach. Spoon the morels and sauce over the top and around the
plate. Garnish with whole marjoram leaves.