Veal Duo, Loin And Cheek Recipe

Inspired by L'Abattoir

Time2h

Serves4

Parsnip, morel, wild blueberry and tonka bean jus

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Ingredients

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Veal

1 1/8 lb (500 grams) Veal loin

1 1/8 lb (500 grams) Veal cheek

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Jus

10.6 oz (300 grams) Parsnips

3 1/2 oz (100 grams) Fresh morels

5.29 oz (150 grams) Wild blueberries

1 tsp Tonka bean (grated)

2 1/8 cup (500 ml) Chicken stock

2 tbs Butter

Method

Preparing the Veal

Searing the Veal Loin

Season the veal loin with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the loin on all sides until golden brown, about 4-5 minutes per side. Remove from skillet and let rest.

Slow Cooking the Veal Cheek

In the same skillet, add the veal cheek and sear for 3-4 minutes on each side. Lower the heat, cover, and cook for 2-3 hours until tender. Add a splash of chicken stock if needed to keep moist.

Making the Jus

Preparing the Jus Base

Peel and chop the parsnips. In a saucepan, combine parsnips with chicken stock and bring to a boil. Reduce heat and simmer until parsnips are tender, about 15 minutes.

Blending the Jus

Add the fresh morels and wild blueberries to the parsnip mixture. Simmer for another 5 minutes, then blend until smooth. Stir in the grated tonka bean and butter. Adjust seasoning with salt and pepper to taste.

Plating

Serving the Dish

Slice the veal loin and cheek. Arrange on a plate and drizzle generously with the parsnip, morel, wild blueberry, and tonka bean jus. Serve warm.