Grilled Veal in a Porcini and Mustard Sauce

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Credit: Didier Loire
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Instructions

Step 1: Veal

Cut 4 thin slices of veal, each 5 1/2 ounces (160 g) and 1/5 inch (5 mm) thick, against the grain of the meat.

Place the veal slices between two sheets of slightly moistened plastic wrap. Pound into an even thickness of 1/15 inch (3 mm) and cut into circles with a stencil sized to fit the serving dishes.

Place on a sheet pan covered with parchment paper, cover with plastic wrap and refrigerate.

Remove the dirt from the porcini mushroom stems, brush the mushrooms under cold running water and wipe dry with paper towels. Split the porcini mushrooms in two and cut into 1/20 inch (1 mm) thick slices on a mandoline. Keep only whole slices—where the stem is still attached to the cap—and set the trimmings aside for the condiment.

Place the porcini mushroom trimmings on a piece of parchment paper, cover with plastic wrap and refrigerate.

Step 2: Cooking

Season the veal cutlets with fleur de sel and coat generously with olive oil. Cook on a very hot grill, pressing down slightly with a stainless steel spatula to mark.

When marked, give a 1/2 turn and finish marking in a criss-cross pattern before doing the same to the other side. Place the cutlets on a stainless steel rack and serve immediately. They should not be overcooked.

This dish seems very easy to prepare and it is, but very careful attention must be paid.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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