Stuffed Veal with Apples and Maple Syrup

Recipe by
Christopher Koetke
Dean of the School of Culinary Arts, Kendall College

 

Ingredients

8 veal medallions, cut from the fillet or short loin, 1 ½ inch thick
4 oz. fresh foie gras, cut into ½ inch slices
4 Tablespoons butter
12 large button mushrooms, minced
1 shallot, minced
1 teaspoon salt
½ teaspoon black pepper
¼ cup port
1 Golden Delicious or Rome Beauty      apples, unpeeled, cored, and cut      into 1/2-inch wedges
1 small onion, thinly sliced
1 teaspoon dried thyme
2 Tablespoons vegetable oil
3/4 cup Unibroue Ephémère apple beer
3 Tablespoons of real maple syrup
1 cup low sodium chicken broth
1 ½ Tablespoons apple cider vinegar
1 teaspoon cornstarch mixed with 2 teaspoons cold water

 

InstructionS

  1. To prepare the stuffing, heat a medium-sized sauté pan over medium heat. Add the foie gras and sear for 1 minute on the first side, and 2 minutes on the second side. Remove and drain on paper towels. When cool, slice into a medium dice.
  2. In the same sauté pan, add the 1 Tablespoon butter to the foie gras fat. Add mushrooms, shallots, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Sauté 3 minutes or until the mushrooms and shallots are completely cooked. Add port and cook 1 minute. Remove mushroom mixture from pan and cool completely.
  3. Combine cooled mushrooms and foie gras to make the stuffing.
  4. To stuff the veal medallions, make a 1-inch incision on the side of the veal medallions and rotate the knife inside the meat to create a pocket. Carefully fill these pockets with the cooled mushroom mixture.
  5. In a hot sauté pan, sauté apples in 1 Tablespoon butter until tender. Remove from pan, cover and keep warm.
  6. Add onions to the sauté pan with an additional Tablespoon of butter. Lower heat and cook until soft and translucent. Remove from pan, cover and keep warm.
  7. Season veal with thyme and remaining salt and black pepper.
  8. In another large hot sauté pan, sauté veal over high heat in oil until cooked medium (approximately 3 minutes on the each side). Transfer to plate, cover and keep warm.
  9. Add beer, maple syrup, chicken broth, vinegar, cooked apples, and cooked onions to the sauté pan. Increase to high heat and cook until reduced by 2/3.
  10. Add cornstarch slurry to the sauce, stirring with a whisk. Bring to a boil.
  11. Serve veal with sauce accompanied by seasonal vegetables and crispy duck or pork prosciutto (below).

 

Crispy Duck or Pork Prosciutto

  1. Preheat oven to 475˚ F.
  2. Line a baking sheet with parchment paper. Place thin slices of prosciutto (slice a little thicker than normal) on the baking sheet.
  3. Bake for 5-7 minutes, or until crispy, taking care not to burn the proscuitto. When cool, it is ready to serve.