Pan Roasted Veal Loin with Grilled Cremini Mushrooms and Crispy Shallots


Pan Roasted Veal Loin with Grilled Cremini Mushrooms and Crispy Shallots

With the New Year approaching I wanted to share another small bite for you to enjoy!


Ingredients/Grilled Veal Loin

1 lb veal loin
kosher salt
freshly ground black pepper 3 tsp olive oil

Method/Grilled Veal Loin

Trim excess fat off veal loin and season loin with salt and pepper. Add olive oil to a sauté pan and sear veal for 2-3 minutes on each side.

Cook veal loin in 350o oven for 20 minutes, or until it reaches an internal temperature of 125o.

Remove loin from pan and let rest before slicing.

Ingredients/Cremini Mushrooms

10 cremini mushrooms, sliced in 1⁄2-inch pieces 2 cloves garlic, chopped
3 tsp olive oil
1/2 bunch fresh thyme, chopped

kosher salt white pepper

Method/Cremini Mushrooms

Toss the mushrooms with thyme, garlic, salt, pepper and olive oil. Grill on an open grill until the mushrooms are tender, about 3 minutes, then set aside and keep warm.

Ingredients/Crispy Shallots shallots, shaved on a mandolin or Chinese slicer

1 cup buttermilk

2 cups instant (Wondra) flour

1/2 bunch fresh thyme leaves (remove stems), finely chopped

kosher salt white pepper
1 qt oil for frying

Method/Crispy Shallots

Soak the shallots in the buttermilk for 20 minutes, then drain. Dredge shallot shavings, a small batch at a time, in the flour.

Fry the shallots in oil at 325o until they are crisp; remove from the fryer and lay on paper towels to drain. Season immediately with thyme, salt and pepper.

Ingredients/Red Wine Reduction

3 cups burgundy cooking wine 1 cup pork stock
4 oz tomato paste
2 tsp olive oil

3 shallots, roughly chopped

1 bunch fresh thyme leaves (remove stems), roughly chopped

Method/Red Wine Reduction

Lightly sauté shallots and thyme. Add tomato paste to the pan and heat, then add the red wine. Reduce until the mixture is thick, about 10 minutes, then add pork stock and reduce again, about 20 minutes.

Strain the mixture when thickened and set aside.


Slice the veal loin into 20 pieces.

Place one piece of veal in each spoon; add one piece of mushroom; spoon on a little Red Wine Reduction. Add a second piece of veal, a second mushroom piece and then more sauce. Top with fried shallots.

Read More