Veal Strip Loin, Creamy Iberian XO Sauce, Haricot Vert, Cucumber, Dill

Adapted by
August 2020
Yield: 4 servings


Creamy Iberian XO Sauce:
4 ounces dried Maine scallops or scallop "feet"
2 ounces dried Pemaquid mussels
1 1/2 cups plus 2 tablespoons canola oil
4 ounces Ibérico ham or Serrano, ground
2 shallots, brunoised
10 cloves garlic, crushed
2 pods star anise, ground
1 tablespoon finely grated ginger
1 tablespoon bittersweet pimentón
1 teaspoon sugar
2 teaspoons salt
2 teaspoons ground black pepper
1 cup amontillado Sherry or cream Sherry
Veal Strip Loin:
Canola oil
1 1/2 pounds European veal strip loin, cleaned, thinly sliced (about 16 pieces)
Black pepper
2 cups Wondra flour
Unsalted butter, diced
1/2 cup Lustau Andres deluxe cream Sherry
1 1/2 cups heavy cream
To Assemble and Serve:
1 medium red onion, thickly julienned
Unsalted butter, diced
2 tablespoons Sherry vinegar
1 pound haricot verts, trimmed and blanched
1 cucumber, halved lengthwise, deseeded, thinly sliced
Black pepper
2 tablespoons coarsely chopped dill
1/2 cup pickled haricot jaune (optional)
Fleur de sel
Celery leaves


For the Creamy Iberian XO Sauce

In separate bowls, rehydrate scallops and mussels in warm water. When tender, finely grind or chop shellfish; drain on a towel. In a pan with 2 tablespoons oil, sauté ground scallops and mussels until just beginning to caramelize; reserve. In a separate pan,  heat ham until fat renders. Remove and reserve ham, leaving fat in pan. Add shallots, garlic, and star anise; sweat. When aromatic, add ginger, pimentón, sugar, salt and pepper. When ginger softens, deglaze pan with Sherry. Add shellfish and ham followed by remaining oil. Cook over low heat 5 to 10 minutes; cool.

For the Veal Strip Loin

In a frying pan over medium-high flame, heat oil. Season veal slices with salt and pepper, dredge in flour, and lightly sear on both sides until cooked through. Add a few cubes of butter to the pan while veal is frying. Remove and reserve veal, keeping warm. Deglaze pan with Sherry, 4 spoonfuls Creamy Iberian XO Sauce, and all the cream. Taste and adjust seasoning as necessary.  Cook until just thickened.

To Assemble and Serve

To a pan with a splash of water, add onion and a few cubes butter. Cook gently, stirring occasionally. Add vinegar and cook onions until tender but not too soft. Add haricot vert and cucumber. Season with salt and pepper. When mixture is very hot, add dill, tossing to combine. Among 4 serving plates, evenly distribute  vegetables. Arrange veal slices on top, fanned out. Top with remaining vegetables. Spoon Creamy Iberian XO Sauce over veal. Finish with haricot jaune, celery leaves, and fleur de sel.