Jul 14 2026
Restaurants›BRAVO! Italian Restaurant & Bar›Grilled Veal Strip-loin/3 Mushroom Ragout/ Potato Pave/ Grilled Asparagus/ Port Wine Demi Glaze Chef Special Recipe

Grilled Veal Strip-loin/3 Mushroom Ragout/ Potato Pave/ Grilled Asparagus/ Port Wine Demi Glaze Chef Special Recipe

Inspired by BRAVO! Italian Restaurant & Bar
Time2h
Serves4

Savor our Chef Special featuring tender grilled veal strip-loin served with a rich three mushroom ragout, layered potato pave, perfectly grilled asparagus, and a luscious port wine demi glaze.

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Ingredients

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Veal Strip-Loin

Mushroom Ragout

Potato Pave

Grilled Asparagus

Port Wine Demi Glaze

Method

Preparation

  1. 1

    Marinate the Veal

    Rub the veal strip-loin with olive oil, salt, black pepper, and rosemary. Let it marinate for at least 30 minutes.

  2. 2

    Prepare the Mushroom Ragout

    In a skillet, melt butter over medium heat. Add shallots and garlic, sauté until soft. Add mixed mushrooms and thyme; cook until mushrooms are tender. Stir in heavy cream and simmer until thickened.

  3. 3

    Make the Potato Pave

    Preheat the oven to 350°F (175°C). Slice potatoes thinly. Layer them in a baking dish, brushing each layer with melted butter and seasoning with salt and pepper. Pour heavy cream over the top and bake for about 1 hour until golden and tender. Let it cool, then cut into squares.

  4. 4

    Prepare the Asparagus

    Toss asparagus with olive oil, salt, and pepper. Grill over medium heat for about 5-7 minutes, turning occasionally until tender.

  5. 5

    Make the Port Wine Demi Glaze

    In a saucepan, sauté minced shallots in butter until translucent. Add port wine and beef stock, then simmer until reduced by half. Strain and set aside.

Grilling

  1. 6

    Grill the Veal

    Preheat the grill to medium-high heat. Grill the marinated veal strip-loin for about 6-8 minutes per side for medium-rare, or until desired doneness is achieved.

Plating

  1. 7

    Serve the Dish

    On a plate, arrange the potato pave, top with grilled veal, spoon over mushroom ragout, and drizzle with port wine demi glaze. Serve with grilled asparagus on the side.

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