| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 8 |
|
Three-oz veal tenderloins |
| 12 |
oz |
Chanterelle mushrooms; brushed with olive oil and grilled |
| 8 |
oz |
Chicken stock |
| 2 |
tb |
Brandy |
| 3 |
oz |
Olive oil |
| 1/2 |
tb |
Whole butter |
|
|
Salt and fresh ground white pepper to taste |
| 4 |
lg |
Idaho potatoes; peeled and julienned |
| 4 |
oz |
Clarified butter |
|
|
Salt and pepper to season |
INSTRUCTIONS
ROSTI POTATOES
Preheat oven to 400 degrees. In skillet, saute veal in 2 oz olive oil.
Remove veal from skillet and add chanterelle mushrooms, using additional
olive oil if needed. Saute' briefly and deglaze with brandy. Add chicken
stock and cook to reduce to consistency of sauce. When reduced, add whole
butter and season with salt and white pepper. Keep warm. Place veal in oven
and cook until medium, approximately 7 minutes. Ovens vary, check after 5
minutes. Prepare Rosti potatoes in four cakes according to recipe below.
Remove veal from oven. Place tenderloins on top of each serving of Rosti
potatoes, spoon sauce over.
ROSTI POTATOES: Prepare one potato cake for each serving. Divide julienne
potatoes into four portions. Heat 1 oz clarified butter in a 6" Teflon
skillet. Add potatoes and season. Brown well on one side and flip to brown
well the other side. Remove and keep warm. Repeat for four servings.
source: Arnaud's Restaurant Home Page
Posted to recipelu-digest Volume 01 Number 510 by jecraig@lan-inc.com on
Jan 13, 98
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