Veal Fricandeau with Grilled Asparagus

Credit: Didier Loire
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Step 1: Veal

Remove the fat and some of the nerves from the meat without changing its shape. Bone completely, and cut away 2 steaks, 1/2 pound (220 g) each.

Cut the lardo into long strips 1/5 inch (5 mm) wide, and bard the veal before trussing.

With a needle, lard each piece of veal with 15 truffle pieces. Make sure they are quite deep in the meat (none should be sticking out) to avoid the risk of their drying out while cooking.

Sear the veal steaks in a cast iron pot in some grapeseed oil until nicely golden brown. Lightly skim off some of the fat from the pot, add the butter, and cook until frothy. Baste the meat with this butter as it cooks.

In the meantime, brown the veal trimmings in the grapeseed oil until golden. Add the unpeeled garlic cloves. Gather the trimmings in the center of the pot, top with the veal, and finish cooking over a low heat.

When cooked, place the veal on a rack, cover with aluminum foil, and set aside in a warm place.

Lightly skim the fat from the pot, deglaze with light chicken stock, and bring up the fond. Moisten with veal jus, and bring the sauce to the desired consistency.

Step 2: Asparagus

Peel and wash the asparagus. Set 4 asparagus aside to be served raw. Stew the other asparagus in some olive oil. Cover with the light chicken stock, and simmer.

Once cooked, split 5 of the asparagus in two lengthwise, coat in olive oil, and grill over coals.

Glaze the 10 remaining asparagus in their cooking juices, and sprinkle with parmesan.

Cut the raw asparagus into ribbons with a Japanese mandoline and season with olive oil, fleur de sel, and freshly ground pepper.

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

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