http://www.lovellsoflakeforest.com/home/recipes/lamb http://www.lovellsoflakeforest.com/home/recipes/lamb/trio-of-lamb-tenderloin-and-veal-with-flageolet-bean-stew-garlic-mash-potatoes-red-current-sauce-and-natural-veal-reduction Trio of Lamb, Tenderloin and Veal with Flageolet Bean Stew Garlic Mash potatoes, Red Current Sauce and Natural Veal Reduction Severs 4 4-3oz portion Tenderloin Filet 4-3oz portion Veal Tenderloin Filet 1ea 8-bone Lamb Rack, 2 bone per-person 16oz Garlic Mash Potatoes 16oz Flageolet Bean Stew 4oz Red Current Sauce 4oz Natural Veal Reduction 4oz Olive Oil Salt and pepper to taste Plate set up Seared the meat with the olive oil in a sauté pan, transfer to a sheet pan and finish in a pre-heated oven at 350 degrees until med-rare. Garlic mash potatoes go at the top of the plate and the vegetable stew right below. Red Current on the left side with the veal. Veal reduction on the right side with the beef and the 2-bone lamb rack is in the center. Garlic Mash Potatoes 16oz Baker Potatoes, peeled and diced 1cup Heavy Cream 4oz Unsalted Butter 3tbl Crushed Garlic in oil Salt and Pepper to taste Plate set up Bring a pot of water to a boil and add a little salt. Poach the potatoes until fork tender. Drain the water and add the heavy cream, butter and garlic. Using a hand held better, work the potatoes until smooth. Salt and pepper to taste. Flageolet Bean Stew 5oz Flageolet Beans, blanch in salted water and cooled 3tbl Parsnips, peeled, diced small, blanch in salted water and cooled 3tbl Carrots, peeled, diced small, blanch in salted water and cooled 4oz Veal Reduction 2oz Fresh Spinch Salt and pepper to taste Plate set up Using a sauté pan, heat up 2oz of olive oil. Add the flageolet beans, parsnips and carrots. Bring them up to temperture and add the spinach. Sauté untilled almost wilted. Add the veal reduction, bring up to temperture and finish with a nod of butter. Salt and pepper to taste. Jay Lovell – Chef de Cuisine White Wine Veal Sauce 1 cup White Wine 1 each Onion, rough chopped 2 ea Cloves of Garlic, Crushed 3 ea Bay Leaves 2 tbl Whole Black Peppercorn 1.5 cups Veal stock 4 oz Cold Unsalted Butter, cut into cubes Place all ingredients in to a pot except the veal stock, reduce until almost dry and then add the veal stock. Reduce to 1 cup and strain thru a chinoise. For services, bring sauce to a boil, remove from stove and add 4 oz cold butter and wisk in quickly. Check for seasoning. Red Current Sauce 1 cup White Wine 1 each Onion, rough chopped 2 ea Cloves of Garlic, Crushed 3 ea Bay Leaves 2 tbl Whole Black Peppercorn 1.5 cups Veal stock 4oz Red Current Jelly 8oz Heavy Cream Place all ingredients in to a pot except the veal stock and heavy cream. Reduce until almost dry and then add the veal stock. Reduce to 1 cup and add the heavy cream. Reduce to nape. Strain thru a chinoise. Jay Lovell – Chef de Cuisine http://www.lovellsoflakeforest.com/home/recipes/lamb/trio-of-lamb-tenderloin-and-veal-with-flageolet-bean-stew-garlic-mash-potatoes-red-current-sauce-and-natural-veal-reduction Thu, 31 Jul 2008 10:49:25 -0500