Directions for: Mediterranean Shaved Veal with Lemon Potato Puree and Roasted Red Pepper and Basil Compote
Ingredients
Mediterranean Veal1 2 lb(s) veal eye round roast, trimmed of sinew
salt and pepper
2 Tbsp olive oil
cup coarsely chopped fresh herbs such as thyme, marjoram or oregano, stems reserved.
2 clove garlic, finely chopped
zest of lemon
juice of lemon
cup white wine
Lemon Potato Puree6 medium sized white potatoes, peeled and cut into quarters
cup milk
cup sour cream
2 Tbsp olive oil
zest of 1 lemon
salt and pepper
Roasted Red Pepper and Basil C4 red peppers
2 Tbsp olive oil
cup finely diced red onion
1 clove garlic, finely diced
salt and pepper
1 Tbsp balsamic vinegar
1 Tbsp chopped basil
Directions
Mediterranean Veal1. Preheat oven to 350 F.
2. Season veal roast salt and pepper.
3. in a large skillet, heat olive oil over medium high heat. Add veal and sear on all sides, 8-10 minutes, or until golden. Transfer veal to a roasting pan
4. in a small bowl, combine fresh herbs, garlic and lemon zest. Rub mixture all over seared veal.
5. Place roasting pan in preheated oven and cook for 30-40 minutes, or until cooked through. Halfway through cooking, squeeze lemon juice on top of veal.
6. Remove from oven and add white wine to deglaze the pan, scraping up all brown bits.
7. Let meat rest for 5 minutes. Slice meal very thinly and return slices to roasting pan to let all the juices absorb.
Lemon Potato Puree1. Place the potatoes in a large pot of cold salted water. Bring to a boil and cook until potatoes are fork tender, 15-20 minutes. Drain the potatoes.
2. in a medium saucepan, heat milk over medium heat. Add sour cream, olive oil and lemon zest.
3. Transfer potatoes to bowl of standing mixer. Add milk mixture and beat at high speed with whisk attachment for 10-20 seconds (you can also use hand mixer), or until smooth. do not over mix. Season with salt and pepper.
Roasted Red Pepper and Basil C1. Char peppers on a grill or broil in oven for 10-15 minutes or until blackened on all sides. Transfer peppers to a large bowl and cover with plastic wrap. Let stand 15 minutes. Peel, seed and dice peppers.
2. in a medium skillet, heat olive oil over medium heat. Add onions and cook 4-5 minutes, or until they are soft and translucent. Add garlic and cook another 2-3 minutes. Add diced roasted red peppers and cook 2-3 minutes more, or until vegetables are soft. Season with salt and pepper.
3. Add balsamic vinegar and let liquid reduce on low heat for 5 minutes. Remove from heat, and let cool.
4. Add basil, and stir to combine.
See more: Beef, European, Poach, Citrus, Bake, Roast, Pepper