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Trio of Lamb, Tenderloin and Veal with Flageolet Bean Stew Garlic Mash potatoes, Red Current Sauce and Natural Veal Reduction
User: will
Date: 7/31/2008 10:49 am
Views: 10137
Rating: 0
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