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Seared Veal Cutlets with Pan Roasted Lobster with Potato Hash
Restaurant: The Speedway Club
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 Aris' Pairing For This Dish: 2003 Perrin - Chateauneuf du Pape 'Les Sinards' |
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Ingredients
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4 3-1/2 oz veal cutlets
2 lobster tails (split lengthwise)
1 cup oyster mushrooms
1 ear fresh corn
1/2 cup red potatoes, diced
2 teaspoons garlic, minced
2 teaspoons shallots, minced
1 tablespoon rosemary, blanched and chopped
1 tablespoon butter
4 tablespoons clarified butter
1/8 cup Madeira
1/2 cup white wine
1/2 cup veal stock
salt and pepper
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Preparation
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Season the veal with salt and pepper and sear in a medium high heat in the clarified butter until golden brown on one side. Turn over and repeat on the bottom side. Remove from stove top. Place in a 350 degree oven and cook till a medium rare (about 5-7 minutes).
While veal is roasting, cut corn from cob. Sauté corn in a hot pan to achieve a little color. Add the red bliss potatoes and oyster mushrooms and lightly brown. Add in the garlic and shallots and sweat (careful not to burn). Deglaze the pan with the Madeira and reduce to dry. Add the veal glaze and reduce by two thirds. Stir in the chopped rosemary. Remove from heat and stir in the butter being careful not to bring to a boil. Season with salt and pepper.
When veal is finished, place on a plate and let rest while cooking the lobster tail. In the same hot pan as the veal, sear the lobster cut side down. When lightly browned, turn over and sear on the shell side. Deglaze the pan with the white wine.
To plate, place the mushrooms and corn hash in the center of the plate with a little of the sauce running out. Layer the two cutlets on top of the mushroom mixture with the lobster tail on top of the veal. |
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