| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Emlive10 | 1 | Servings | |
INGREDIENTS
| 1 | Veal loin, boned | |
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | lb | Fontina cheese, cut into |
| thin | ||
| slices | ||
| 1 | Black truffle | |
| Butcher's Twine | ||
| Drizzle of olive oil | ||
| 1 | lb | Baby morels, cleaned |
| 2 | T | Minced shallots |
| 1 | t | Chopped garlic |
| 1/4 | c | Cognac |
| 2 | c | Veal reduction |
| 2 | t | Finely chopped fresh thyme |
| leaves |
INSTRUCTIONS
Preheat the oven to 400 degrees F. Place the veal loin on a cutting board. Cover with pieces of plastic wrap. Lightly pound the meat to 1/2-inch thick. Season both sides with salt and pepper. Place the slices of cheese over the pounded meat. Shave the truffles over the cheese. Roll the veal up tightly and secure with separate pieces of string at 1-inch intervals. In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot, sear the veal for a couple of minutes on all sides. Remove from the heat and place in the oven. Roast for about 20 to 25 minutes for medium rare. Remove the veal from the pan and set aside to rest. Place the saute pan back over the heat. Add 1 tablespoon of the olive oil. Add the mushrooms and shallots. Season with salt and pepper. Saute for 3 minutes. Add the garlic and continue to saute for 1 minute. Deglaze the pan with the Cognac. Add the reduction and bring to a simmer. Simmer for 3 to 4 minutes. Remove from the heat and stir in the thyme. Remove from the heat and set aside. Using a carving knife, remove the string from the veal. Slice the veal into 1/2-inch slices. To serve, arrange the slices in the center of each plate. Spoon some of the mushroom sauce over each slice. Serve immediately. Garnish with fresh thyme leaves. Yield: 4 servings Converted by MC_Buster. Per serving: 1030 Calories (kcal); 71g Total Fat; (70% calories from fat); 59g Protein; 8g Carbohydrate; 263mg Cholesterol; 1819mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C52 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 911
Calories From Fat: 623
Total Fat: 70.9g
Cholesterol: 263.1mg
Sodium: 2109.7mg
Potassium: 256.6mg
Carbohydrates: 10.1g
Fiber: 1.3g
Sugar: 3.6g
Protein: 59.1g