HERB CRUSTED NOISETTES OF VEAL TENDERLOIN
Jim Iacovino, Bonita Springs, FL
The Colony Golf & Country Club (www.thecolonygolfcc.com)
Herb Crusted Noisettes of Veal Tenderloin and
Gnocchi alla Romana with Wild Mushrooms and Gorgonzola
• 3 ea. 2oz. petite filets of veal tenderloin
• 1 Tbsp chopped fresh Italian parsley
• 1 Tbsp chopped fresh thyme
• Sea salt
• Fresh black pepper
• Extra virgin olive oil
• 6 cups milk
• 3 cups semolina flour
• 3 whole eggs
• ¾ cup grated Parmesan or Romano cheese
• Sea salt to taste
• 3 Tbsp. basil pesto
• 1 Tbsp. chopped garlic
• 1 lb Portobello mushrooms, sliced thinly
• 1 lb Shiitake mushrooms, sliced thinly
• 3 Tbsp. extra virgin olive oil
• Salt and black pepper to taste
• Crumbled gorgonzola cheese, amount is based on desired tastes
Bring the milk to boil in a large sauce pan. Add the semolina gradually while stirring rapidly to avoid any lumps from forming. Add the garlic and cook over low heat for about 10 minutes or until the mixture comes away from the sides of the pan. Remove from heat and add the eggs one at a time, mixing quickly to incorporate them, then add the cheese, pesto and salt.
Turn the mixture into a paper lined sheet pan, and chill.
After well chilled, turn out onto a floured cutting board. Cut into circles using a cookie cutter and sauté in olive oil until golden brown. Serve immediately.
Toss sliced mushrooms, salt and pepper and olive in a bowl. After combined, place mushroom mixture on a baking sheet and bake at 400 degrees for approximately 15 minutes. Remove from oven and toss with gorgonzola cheese. Top Gnocchi with mushroom mixture and serve immediately.
Crust the veal Noisettes with the herbs, sea salt and cracked pepper.
Heat the oil on medium high heat and sear the veal until a golden brown crust forms, flip and repeat on reverse side. Remove from heat and serve with the gnocchi. Drizzle extra virgin olive oil over the veal.
Recipe courtesy of Le Quebecois Grain-fed Veal and Marx Foods