Veal Shoulder Paillards with Idaho Potato Green Bean Salad

RH Staff

From: Chef Alexandra Guarnaschelli, Butter, NYC. Yield: 12 servings.

4 1/2 lb. veal shoulder center roast from shoulder clod

POTATO GREEN BEAN SALAD:
36 slices (4 lb.) Idaho® russet potatoes, scrubbed, skin-on, sliced 1/2" thick
1/4 cup olive oil
as needed, salt and pepper
6 cups haricots verts, trimmed, halved
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
1 tsp. grainy, Dijon-style mustard
3/4 cup extra virgin olive oil

RED PEPPER COULIS:
1 cup chopped onion
2 Tbsp. minced garlic
1/4 cup olive oil
3 cups roasted red pepper
1/4 cup veal stock
1/2 tsp. salt
1/2 cup diced roasted red peppers

as needed, salt and pepper
as needed, olive oil
6 cups sliced assorted exotic mushrooms
3/4 cup minced shallots
1 1/2cups diced California avocado as needed for garnish, chopped fresh parsley

Partially freeze veal roast and cut across grain into ¹⁄4" thick paillards. Reserve.

For salad: Toss potatoes with olive oil, season with salt and pepper and roast in a 425°F oven. Keep warm.

Cook haricots verts until just tender; reserve.

To make vinaigrette: Mix vinegar, parsley, mustard and ¹⁄4 tsp. each salt and pepper. Slowly whisk in extra virgin olive oil. Reserve.

For red pepper coulis: Saute onion and garlic in olive oil until tender. Puree onion mixture, roasted red peppers, veal stock and salt in a blender. Strain and stir in diced roasted red peppers. Keep warm.

Per order: Season 6 oz. veal with salt and pepper. Cook veal in olive oil in saute pan until it is browned and cooked to medium doneness; remove and keep warm. Saute 1/2 cup (1 oz.) mushrooms and 1 Tbsp. (1/2 oz.) shallots; reserve. Toss 3 warm potato slices, 1/2 cup haricots verts and 2 Tbsp. avocado with 1 oz. vinaigrette.

To plate: Drizzle 2 Tbsp. red pepper coulis on plate. Mound potato and green been salad over coulis. Top with veal, then sauteed mushroom mixture. Garnish with chopped parsley as desired.

ON BEHALF OF THE CATTLEMEN ’S BEEF BOARD