Roasted Veal Steaks with Sweetbreads and Vegetable Mushrooms
Pan-seared veal cutlet with veal thymus, braised spring onions, roasted asparagus, and sautéed mushrooms, drizzled with veal bone jus.
Ingredients
Veal steaks (deboned, keep the fat bones)
4 pieces
Sweetbreads (remove membrane, blanched, drained and pressed)
1 piece
Spring onions (keep 2 cm stem, peeled)
as needed
Green asparagus (peeled, keep top 8 cm)
as needed
Chanterelles (washed)
as needed
Porcini
as needed
Black trumpet mushrooms (stems removed)
as needed
Oyster mushrooms
as needed
Scallions (finely chopped)
as needed
Carrot (sliced)
1
Onion (sliced)
1
Garlic (halved horizontally with skin on)
1 head
Butter
30 g + 50 g + 30 g + as needed
Peanut oil
1 tbsp + as needed
Thyme
as needed
Bouquet garni
1 bunch
Flat-leaf parsley (chopped)
as needed
Sugar
1 pinch
Salt
as needed
Pepper
as needed
Fleur de sel
as needed
Instructions
1
Prepare the veal steaks
Cut and separate the veal steaks along the bone seams, removing the fat. Trim the meat and fat from the last 4–5 cm of the bone end for a cleaner presentation.
2
Prepare the sweetbreads
Place the sweetbreads in cold water and bring to a simmer over low heat. Simmer gently for 4 minutes, then transfer to ice water to cool. Drain and press to remove excess moisture. Cut into 1 cm cubes.
3
Prepare the vegetables
Peel the asparagus and cut 8 cm sections from the tops; cook in salted boiling water. Refresh in cold water and drain. Slice the stem ends on the bias. For the spring onions, keep 2 cm of stem, place in a pan with 30 g butter, a pinch of sugar and a pinch of salt, cover and braise until soft. Shake the pan so they color evenly.
4
Prepare the mushrooms
Sauté the chanterelles and porcini in peanut oil, then drain. Add a pinch of salt to the black trumpets, cover and cook until they release their liquid, then gently press out the moisture. Quickly sauté the oyster mushrooms in butter and season with salt and pepper.
5
Sear the veal steaks
Heat 1 tbsp peanut oil and 50 g butter in a pan over medium heat. Season the veal steaks with salt, pepper and thyme. When the fat begins to foam, add the steaks. Add the skin-on garlic and the trimmed steak pieces. Baste the steaks continuously with the fat. Flip, add the carrot and onion slices, and sear until golden.
6
Make the veal bone jus
Remove the steaks from the pan and sear the trimmed pieces until deep brown. Add 30 cl water and the bouquet garni, then simmer until reduced by half. Strain and reserve.
7
Sear the sweetbreads
Heat 1 tbsp oil and a knob of butter in a hot pan. When the combined fat foams, season the sweetbreads with salt and pepper and sear until evenly golden. Drain and season again with salt and pepper.
8
Finish the garnishes
Heat the asparagus in butter, add the braised spring onions and spoon over a few ladles of the veal jus. Sauté the mushrooms in butter, then add the scallions and flat-leaf parsley.
9
Plating
Place the veal steaks on warmed plates and season with fleur de sel and pepper. Arrange the sweetbread cubes on top of the steaks and season again with fleur de sel and pepper. Surround with the spring onions, asparagus and mushrooms. Spoon over the veal jus and serve the remainder in a small jug on the side.
