Larry forgione's veal steak with roasted corn
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ears fresh corn; in their husks | |
| 4 | Boneless veal steaks; (5-ounce) | |
| Salt and freshly ground pepper | ||
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Finely chopped onion |
| 1 | tablespoon | Coarsely ground black pepper |
| 1½ | cup | Dark poultry stock |
| 2 | tablespoons | White wine vinegar |
| ½ | teaspoon | Cornstarch |
| ½ | cup | Heavy cream |
| 4 | tablespoons | Unsalted butter |
| 1 | tablespoon | Chopped flat-leaf parsley |
| 1 | tablespoon | Chopped cilantro |
Directions
Roast corn with husks on for 10 minutes. Season the veal medallions with salt and pepper. Put medallions in a frying pan with olive oil and cook two minutes on each side. Strip the corn.
After the veal is cooked, add corn, onions, vinegar and stock. Combine heavy cream and cornstarch in a bowl and whisk. Add to pan and stir. Add parsley and cilantro. When it starts to thicken, add butter a little bit at a time. Serve on mashed potato casserole made of mashed potatoes and saut‚ed mushrooms (optional).
Larry Forgione is the author of "An American Place" and the chef at The Grill Room in New York City.
© 1997 Larry Forgione
© 1997 Lifetime Entertainment Services. All rights reserved.
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