Veal Sirloin, Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, Veal Jus

Veal Sirloin, Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, Veal Jus

By Chef Amy Brandwein of Centrolina in Washington DC

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Veal Sirloin, Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, Veal Jus

This recipe was developed for the 2020 Trusted Veal Takeout Promotion program in partnership with Starchefs and 15 chefs & restaurant owners in New-York, Boston, Providence, Philadelphia Portland (ME), Washington DC and Richmond. More information

Yield: 4 servings

Ingredients:

Veal Sirloin
 1 pound European veal sirloin
 Salt
 Black pepper
 Thyme
 Sage
Chanterelle Mushrooms
 2 sprigs rosemary
 2 sprigs sage
 2 cloves garlic, sliced
 1 pound chanterelle mushrooms, trimmed, washed, drained
 Olive oil
 Salt
 Black pepper
Mustard Cream Sauce
 1 tbsp olive oil
 ¼ oz butter
 1 shallot, thinly sliced
 1 sprig thyme
 1 bay leaf
 ¼ cup dry white wine or vermouth
 ¼ cup chicken broth
 2 cups heavy cream
 2 tbsp whole grain mustard
To Assemble and Serve
 2 tbsp extra virgin olive oil
 1 small, sweet red onion, or shallot, cut into wedges
 Veal jus

Preparation:

For the Veal Sirloin
1

Heat water bath of an immersion circulator to 129°F. Cut sirloin vertically into 3-inch-thick pieces; then bias cut so that each piece is approximately 4 inches long and 4 ounces. Transfer veal to vacuum bag and season with salt, pepper, sage, and thyme; seal. Cook sous vide for 45 minutes. Rest veal until ready to serve, minimum 5 minutes.

For the Chanterelle Mushrooms
2

Heat oven to 450°F. On a quarter-sheet tray, spread rosemary, sage, and garlic. Spread mushrooms on top. Drizzle with oil, season with salt and pepper, and roast in oven for 10 minutes, until golden. Keep warm.

For the Mustard Cream Sauce
3

In a pan over low flame, heat oil and butter. Add shallots, thyme, and bay leaf. Cook until softened. Deglaze with wine. Reduce until dry. Add broth and reduce by half. Add cream and reduce by half. When sauce coats spoon, add mustard, stirring to combine. Keep warm.

To Assemble and Serve
4

To a pan over medium heat, add half the oil. Char onion until tender. Remove from pan and reserve. Add remaining oil to pan, increase heat to high, and sear veal on both sides for 2 to 3 minutes. Slice veal on bias and plate with mushrooms, charred onion, and drizzles of Mustard Cream Sauce and jus.

Ingredients

Veal Sirloin
 1 pound European veal sirloin
 Salt
 Black pepper
 Thyme
 Sage
Chanterelle Mushrooms
 2 sprigs rosemary
 2 sprigs sage
 2 cloves garlic, sliced
 1 pound chanterelle mushrooms, trimmed, washed, drained
 Olive oil
 Salt
 Black pepper
Mustard Cream Sauce
 1 tbsp olive oil
 ¼ oz butter
 1 shallot, thinly sliced
 1 sprig thyme
 1 bay leaf
 ¼ cup dry white wine or vermouth
 ¼ cup chicken broth
 2 cups heavy cream
 2 tbsp whole grain mustard
To Assemble and Serve
 2 tbsp extra virgin olive oil
 1 small, sweet red onion, or shallot, cut into wedges
 Veal jus

Directions

For the Veal Sirloin
1

Heat water bath of an immersion circulator to 129°F. Cut sirloin vertically into 3-inch-thick pieces; then bias cut so that each piece is approximately 4 inches long and 4 ounces. Transfer veal to vacuum bag and season with salt, pepper, sage, and thyme; seal. Cook sous vide for 45 minutes. Rest veal until ready to serve, minimum 5 minutes.

For the Chanterelle Mushrooms
2

Heat oven to 450°F. On a quarter-sheet tray, spread rosemary, sage, and garlic. Spread mushrooms on top. Drizzle with oil, season with salt and pepper, and roast in oven for 10 minutes, until golden. Keep warm.

For the Mustard Cream Sauce
3

In a pan over low flame, heat oil and butter. Add shallots, thyme, and bay leaf. Cook until softened. Deglaze with wine. Reduce until dry. Add broth and reduce by half. Add cream and reduce by half. When sauce coats spoon, add mustard, stirring to combine. Keep warm.

To Assemble and Serve
4

To a pan over medium heat, add half the oil. Char onion until tender. Remove from pan and reserve. Add remaining oil to pan, increase heat to high, and sear veal on both sides for 2 to 3 minutes. Slice veal on bias and plate with mushrooms, charred onion, and drizzles of Mustard Cream Sauce and jus.

Veal Sirloin, Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, Veal Jus


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The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.