Recipe of the Week: Veal Chantale


Serves 4

8 (3 ounce) pieces of veal tenderloin, about ½ inch thick

Kosher or sea salt and freshly ground black pepper

4 tablespoons (2 ounces, ½ stick) unsalted butter

Chantale Sauce (recipe follows, may be prepared in advance), warmed

1 lemon, ends trimmed and thinly sli9ced for serving

4 sprigs flat-leaf or curly parsley, for serving

Season the tenderloins on both sides with salt and pepper. Place a very large skillet over medium-high heat and add the butter. When the foam subsides and the butter has just begun to brown, add the veal and sear for about two minutes on each side for medium rare, 2 ½ minutes per side for medium (longer cooking is not recommended).

Transfer the two tenderloins to plates, or arrange all the veal on a platter. Garnish with a few lemon slices and parsley sprigs. Ladle about ¼ cup of the Chantale Sauce over each serving and pass the remaining sauce at the table.

Chantale Sauce

Yield: 1 ½ cups

½ cup clarified butter

1 cup sliced mushrooms (use a mixture of shiitake, oyster, button or any mushrooms available)

1 small shallot, very finely chopped

1/3 cup dry white wine

1 ½ cups heavy cream

2 tablespoons Glace de Viande or Veal Demi-glace

½ teaspoon Kosher or sea salt

¼ teaspoon white pepper, preferably freshly ground

1 teaspoon fresh lemon juice

Place a large skillet over medium heat and add the clarified butter. When it is hot, add the sliced mushrooms and sauté for 4 minutes, stirring, until tender. Add the shallot and sauté for 1 minute more. Add the wine, adjust the heat so the mixture simmers and reduce by about half (this will take 3 to 4 minutes). Stir in the cream, bring the mixture to a boil and sit in the Glace de Viande, salt and pepper. Lower the heat and again simmer to reduce by about half, about 10 minutes. Add the lemon juice and cook for 2 minutes more. Use immediately or cool to room temperature and refrigerate overnight. Warm gently in the top of the double boiler before serving.

You can find this recipe and more in Arnaud’s Restaurant Cookbook, by Kit Whol.

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