John Myers
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Seductive Loin of Veal with Romanesco Mashed Potatoes
The perfect seductive loin of veal with romanesco mashed potatoes recipe with a picture and simple step-by-step instructions.
For the marinade:
- Thyme
- Sage
- Rosemary
- Garlic
- Olive oil
- Salt and pepper
For the mashed potatoes:
- 2 Pc. Romanesco
- 1 kg Potatoes
- Milk
- 100 g Butter
- Salt and pepper
For the caramelized figs:
- 3 Pc. Figs fresh
- Sugar brown
For the sauce:
- Veal bones chopped
- 1 Bd Soup vegetables
- 2 Pc. Shallots chopped
- 100 ml Sherry sweet
- 1 tbsp Tomato paste
- 500 ml Veal stock
- 500 ml Water
- Salt and pepper
- Rosemary
- 1 tbsp Ice cold butter
marinade
- For the marinade, chop all the ingredients, mix and puree on a high level. Place the loin of veal in it overnight and refrigerate.
Loin of veal
- Take the meat out of the fridge and let it sit at room temperature for about 1 hour. Then fry on all sides in a roasting pan. Pour some vegetable stock and place in the oven (top and bottom heat) for approx. 45 minutes to 1 hour at 160 degrees.
sauce
- Sear the bones in a little olive oil and add a tablespoon of tomato paste. Also add the chopped soup vegetables and shallots. Sear everything for 2-3 minutes. Then deglaze with sherry, reduce down and pour veal stock and 500 milliliters of water.
- Add two sprigs of rosemary and slowly simmer for three hours with the lid closed. Then pass through a sieve, return to the pot and reduce again. Finally, season with salt, pepper and a little more sherry. Thicken with ice-cold butter.
Mashed potatoes
- Peel the potatoes and cut into small pieces. Wash the romanesco, cut into florets and cook in salted water with the potatoes for 20 minutes.
- Drain, let steam out and mash with butter and milk to a puree. Season this with salt and pepper.
Figs
- Halve the figs and caramelize the sugar in a pan. Add a small piece of butter and caramelize the figs on all sides.
Serving
- Take the meat out of the oven and let it rest for 10 minutes. Then cut into slices and serve with the mashed potatoes, sauce and figs on preheated plates.
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