Veal
Filet with Organic Wild Rice,
Baby Vegetables and Morel Mushroom Jus
By Executive
Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Ingredients:
2 White Veal Fillets (trimmed of silvery skin)
1 1/2 cup Wild Rice Blend
1 medium Onion, (diced)
1/2 cup Dry Morel Mushrooms
1 cup Veal Stock
1 cup Dry White Wine or Dry Sherry
2 bunches Fresh Thyme
1 bunch Baby Carrots
1 bunch Baby Red Beets
1 bunch Yellow or Pink Baby Beets
4 each Baby Bok Choy
12 each Baby Zucchini
1 bunch of Asparagus
1 pkg Enoke Mushrooms
1 bunch Chervil Sprits
2 tbls. Sweet Butter
2 tbls. Clarified Butter
2 1/2 cups Chicken Stock
Procedures:
1. Saute diced onion in sweet
butter. Add wild rice blend and stir for 2 minutes.
Add chicken stock. Bring to boil. Season, cover
and simmer for 20 minutes until liquid is absorbed.
Set aside to rest for 15 minutes. Fluff with
fork.
2.
Cut and tie veal filets into 3 oz. cylinders.
Role in chopped fresh thyme leaves and season.
Brown flat cut surfaces in clarified butter
and finish in oven at 350 degrees until medium
rare - about 12 minutes. Let rest for 10 minutes.
3.
Cook all vegetables in separate pots. Blanche
and shock baby bok choy, asparagus and baby
zucchini. Cook baby beets until tender, then
rub off skin with a towel. Cut in half.
4.
Soak dry morels in warm water for 10 minutes.
Agitate and squeeze dry. Reserve juices. Slice
in rings. Saute in butter. Deglaze with white
wine or dry sherry. Reduce by 1/2. Add morel
juice being careful to leave behind 10% at the
bottom ( usual sandy sediment.) Add veal stock
and simmer. Skim and season. Thicken if necessary
with 1 tbls. Cornstarch dissolved in 2 tbls.
Of colder water.
To
Assemble:
Plate on oval plate. Press rice into 3 inch
ring. Place veal on top of rice. Arrange vegetables
to either side. Place sauce around the wild
rice blend. Garnsih with chervil sprigs and
Enoke mushrooms and edible flowers.
More
Chef Recipes:
Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup
Almond
Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise
Cauliflower
Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace
Cumin
Crusted Lamb Loin with Coriander Basmati Rice
Lundberg
Family Farms Lobster Mushroom Risotto with Fresh
Pumpkin
Lobster
Paella
Maine
Lobster, with Grilled Matsutaki Mushrooms, and
Buckwheat Jus
Porcini
Tart with Goat Cheese and an Arugula Salad
Spinach
Tortellini with Castelfranco and Gorgonzola
Veal
Fillet with Organic Wild Rice, Baby Vegetables
and Morel Mushroom Jus
Venison
Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi
Glace
Wild
Mushroom Cappuccino
Other
Related Links:
Cooking
with Wild Mushrooms
The
Secret's in the Rice
Executive
Chef Gary Roth - Bio
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