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

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

By Chef Damian Sansonetti of Chaval in Portland, ME

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

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:

Creamy Iberian XO Sauce
 4 oz dried Maine scallops or scallop "feet"
 2 oz dried Pemaquid mussels
 1 ½ cups plus 2 tbsp canola oil
 4 oz Ibérico ham or Serrano, ground
 2 shallots, brunoised
 10 cloves garlic, crushed
 2 pods star anise, ground
 1 tbsp finely grated ginger
 1 tbsp bittersweet pimentón
 1 tsp sugar
 2 tsp salt
 2 tsp ground black pepper
 1 cup amontillado Sherry or cream Sherry
Veal Strip Loin
 Canola oil
 1 ½ pounds European veal strip loin, cleaned, thinly sliced (about 16 pieces)
 Salt
 Black pepper
 2 cups Wondra flour
 Unsalted butter, diced
 ½ cup Lustau Andres deluxe cream Sherry
 1 ½ heavy cream
To Assemble and Serve
 1 medium red onion, thickly julienned
 Unsalted butter, diced
 2 tbsp Sherry vinegar
 1 pound haricot verts, trimmed and blanched
 1 cucumber, halved lengthwise, deseeded, thinly sliced
 Salt
 Black pepper
 2 tbsp coarsely chopped dill
 ½ cup pickled haricot jaune (optional)
 Fleur de sel
 Celery leaves

Preparation:

For the Creamy Iberian XO Sauce
1

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
2

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
3

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.

Ingredients

Creamy Iberian XO Sauce
 4 oz dried Maine scallops or scallop "feet"
 2 oz dried Pemaquid mussels
 1 ½ cups plus 2 tbsp canola oil
 4 oz Ibérico ham or Serrano, ground
 2 shallots, brunoised
 10 cloves garlic, crushed
 2 pods star anise, ground
 1 tbsp finely grated ginger
 1 tbsp bittersweet pimentón
 1 tsp sugar
 2 tsp salt
 2 tsp ground black pepper
 1 cup amontillado Sherry or cream Sherry
Veal Strip Loin
 Canola oil
 1 ½ pounds European veal strip loin, cleaned, thinly sliced (about 16 pieces)
 Salt
 Black pepper
 2 cups Wondra flour
 Unsalted butter, diced
 ½ cup Lustau Andres deluxe cream Sherry
 1 ½ heavy cream
To Assemble and Serve
 1 medium red onion, thickly julienned
 Unsalted butter, diced
 2 tbsp Sherry vinegar
 1 pound haricot verts, trimmed and blanched
 1 cucumber, halved lengthwise, deseeded, thinly sliced
 Salt
 Black pepper
 2 tbsp coarsely chopped dill
 ½ cup pickled haricot jaune (optional)
 Fleur de sel
 Celery leaves

Directions

For the Creamy Iberian XO Sauce
1

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
2

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
3

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.

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


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