07 Jan Veal Sirloin with Mustard Cream Sauce and Chanterelle Mushrooms
By Chef Amy Brandwein of Centrolina in Washington DC
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.
Yield: 4 servings
Ingredients:
Preparation:
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.
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.
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 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
Directions
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.
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.
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 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.