Wood Fired Veal Blanquette Recipe
cream glazed veal loin, roasted brussels sprouts, veloute
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Brussels Sprouts
Preheat your wood-fired oven to 400°F (200°C). In a bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes, or until golden brown and tender.
- 2
Cook the Veal
In a large skillet over medium heat, melt 2 tablespoons of butter. Season the veal loin with salt and black pepper, then sear it in the skillet for 3-4 minutes on each side until browned. Remove the veal and set aside.
- 3
Make the Veloute
In the same skillet, add the remaining 2 tablespoons of butter and sauté the minced shallots and garlic until translucent. Sprinkle in the flour and stir constantly for 2 minutes. Slowly whisk in the white wine and chicken broth, bringing to a simmer. Cook until slightly thickened (about 5 minutes).
- 4
Combine and Glaze
Return the veal to the skillet with the veloute, cover, and cook for an additional 15-20 minutes until the veal is cooked through and tender. Remove the veal and stir in the heavy cream to the sauce, then adjust seasoning with salt and black pepper.
- 5
Serve
Slice the veal loin and plate it alongside the roasted Brussels sprouts. Drizzle the cream-glazed veloute over the veal and garnish with chopped parsley.
