photo by Antoinette Bruno

Yield: 10 Servings

Ingredients:

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
  
  Polenta:
• 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

Method:
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

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