Pan Roasted Veal ‘filetto’ Recipe
Pancetta, Taleggio White Corn Polenta, Grilled Asparagus, Mission Figs, and Port-Fig Veal Jus
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Ingredients
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Veal and Sauce
Polenta
Vegetables
Method
Preparing the Veal and Sauce
- 1
Cook Pancetta
In a skillet, cook the pancetta over medium heat until crispy. Remove and set aside.
- 2
Sear the Veal
In the same skillet, sear the veal filet on both sides until browned. Remove and keep warm.
- 3
Make the Sauce
Add port wine and beef stock to the skillet, scraping up any browned bits. Reduce until slightly thickened, about 5 minutes.
- 4
Add Figs
Add chopped Mission figs to the sauce and simmer for another 2-3 minutes.
Cooking the Polenta
Grilling the Asparagus
Plating
- 10
Plate the Dish
On each plate, place a serving of polenta, top with the veal filet, and drizzle the port-fig jus over. Arrange grilled asparagus on the side.
- 11
Garnish
Garnish with crispy pancetta and additional figs if desired.
