A Contemporary Twist on Traditional Veal Tenderloin and Offal
- 14 ounces veal tenderloin (400 g)
- 7 ounces calf's liver (200 g)
- 7 ounces calf's brain (200 g)
- 7 ounces veal sweetbreads (200 g)
- 7 ounces veal kidneys (200 g)
- 7 ounces caul (200 g)
- 5 fluid ounces veal jus (15 cl)
- 1 pint clarified veal kidney fat (50 cl)
- 1 clove garlic
- 1 sprig fresh thyme
- 1 sprig rosemary
- 3 1/2 ounces butter (100 g)
- 1 3/4 ounces flour (50 g)
- 1 1/2 ounces carrots (40 g)
- 1 1/2 ounces celery (40 g)
- 1 1/2 ounces button mushrooms (40 g)
- 1/3 ounce chopped capers (10 g)
- 1 1/2 ounces chopped truffle (40 g)
- coarsely ground black pepper
- fleur de sel
Step 1: Veal
Dice the carrots, the mushrooms, the celery and the onions into a brunoise. Cook in olive oil and butter, and season as needed. Once cooked, remove the fat, and set the vegetables aside.
Cut 4 medallions from the tenderloin. Sauté the medallions over a high heat in olive oil, and season as needed. Once they have browned, remove from the heat and blot any excess fat.
Mix the chopped truffle with the vegetable brunoise, and cover the medallions with the mixture. Wrap each medallion in caul, and cook in frothy butter.
Flavor the kidney fat with the unpeeled garlic, the fresh thyme, and the rosemary. Cut the liver into 4 slices, and gently cook in the kidney fat. Once the liver is pink, season with fleur de sel and coarsely ground pepper.
Cut the sweetbreads and the brain into 4 medallions each. Season, dredge with flour, and cook in frothy butter in a sauté pan. Add the chopped capers, and baste the sweetbread and brain medallions with this mixture.
Cut the kidney into slices, grill over hot coals, and season to taste.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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