Grilled Niman Ranch Veal, Fava Beans, Polenta Cake, Caper-Sage Reduction
Chef Sven Mede of Nob Hill—Las Vegas, NV
Adapted by
December 2006

Grilled Niman Ranch Veal, Fava Beans, Polenta Cake, Caper-Sage Reduction on
photo by Antoinette Bruno

Yield: 10 Servings


    Veal Loin:
  • 2 ½ pounds veal loin
  • Salt and pepper, to taste
  • 5 ounces red wine butter

    Caper-Sage Reduction:
  • ½ bottle pinot noir
  • 10 ounces veal reduction
  • 3 ounces capers
  • 2 sprigs sage, julienned

    Fava Beans:
  • 1 pound fava beans, blanched, shelled
  • 2 ounces butter
  • 3 ounces vegetable stock
  • 5 leaves basil, chopped
  • 3 leaves mint, chopped
  • 6 leaves tarragon, chopped
  • Salt and pepper, to taste

  • 2 cups milk
  • 2 cups chicken stock
  • ¼ pound butter
  • ½ pound polenta
  • 2 egg yolks
  • 2 Tablespoons chives, sliced
  • ¼ pound mascarpone
  • Salt and pepper, to taste
  • Olive oil, for frying

For the Veal Loin:
Grill the loin with salt, pepper and keep brushing with red wine butter for about 20 minutes or until medium rare. Set aside to rest.

For the Caper-Sage Reduction:
Reduce the wine by ¾ then add the veal reduction and simmer gently for a few minutes. Finish with the capers and sage.

For the Fava Beans:
Sweat the beans in butter without coloring them. Deglaze with the vegetable stock and reduce slightly. Finish with chopped herbs, salt, and pepper to taste.

For the Polenta:
Bring the milk, stock and butter to a boil. Whisk in the polenta and cook for 5 minutes on low heat, or until cooked. Finish with yolks, chives, mascarpone, salt and pepper. Spread onto a sheet pan and allow to cool. Cut in small squares and fry for a minute until golden brown.

To Serve:
Place a square of polenta on each plate and top with fava beans and veal loin. Finish with sauce and a few more fava beans.

Champagne Pairing:
Perrier-Jouet “Fleur de Champange” Épernay 1996

back to top