Hyeholdes Veal Rossini Recipes

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BUFFALO ROSSINI

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 23



Buffalo Rossini image

Steps:

  • Trim tenderloin of all fat and sinew. Portion into 6-ounce fillets and tie to keep shape. Set aside.
  • Potato Puree: Bring the potatoes to a boil in salted water and then reduce to a simmer. Steep the minced black truffles in heavy cream. When the potatoes have fully cooked, drain in colander until dry, but still warm. Push the potatoes in a fine drum sieve or rice into a bowl. Whisk in heavy cream and butter. Finally, add truffle oil and season, to taste.
  • Red Onion Confit: Sweat the onions in oil in a small rondeau until wilted and tender. Add vinegar and cook until dry. Add sugar, wine, and thyme, and cover. Cook on low heat until the liquid has been evaporated and the onions are very soft. Hold warm in pot with lid.
  • Red Wine Demi-glace: Simmer wine and aromatics until almost all of the wine has evaporated, being careful not to burn. Add veal stock and reduce to until proper consistency is achieved. Strain through chinois and hold in a small bain marie.
  • Assembly: Season the buffalo and foie gras on both sides with salt and pepper. Sear the seasoned Buffalo filet in a little oil on both sides until desired temperature is reached. Add seasoned foie fras and cook until just cooked through. Baste meat and foie gras with a little butter and thyme. Drain on paper towel. Place some truffled potato puree in the middle of the plate, place the buffalo on top. Take warm onion confit and place on top of the buffalo followed by foie gras. Spoon warm sauce over the top. Sprinkle with chives and a little truffle oil.

1 whole Buffalo tenderloin
3 Idaho potatoes, peeled and large diced
1/2 black truffle, minced
1/4 cup heavy cream
2 tablespoons unsalted butter
Salt and pepper
1 tablespoon truffle oil
3 red onions, quartered lengthwise, cored, and fine julienned
1 tablespoon oil
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 cup red wine
2 sprigs thyme
2 cups red wine
1 sprig rosemary
1 bay leaf
1 tablespoon black peppercorns
1 cup veal stock
4 (4-ounce) pieces foie gras
Salt and pepper
3 tablespoons butter
1 tablespoon chopped thyme
1/4 cup chopped chives

ROSSINIS

Provided by Ina Garten

Categories     beverage

Time 1h15m

Yield Makes 6 to 7 drinks

Number Of Ingredients 5



Rossinis image

Steps:

  • Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
  • When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.

1 pint (2 cups) ripe strawberries, hulled
2 1/2 tablespoons sugar syrup
1 teaspoon Grand Marnier liqueur
6 orange zest strips, for garnish
1 (750-ml) bottle Prosecco, chilled

VEAL HANSON

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Veal Hanson image

Steps:

  • Take each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.
  • Season lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned.
  • Put aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes.
  • Add veal back to sauce to warm.

2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts)
Salt and pepper
Flour, for dredging
3 tablespoons olive oil
3 tablespoons butter
1 cup molasses porter
1/4 cup Marsala
1/4 cup chicken stock
1 1/2 cups cremini and shiitake mushrooms, quartered including stems with tip removed
Serving suggestion: fettuccini, which has been tossed with a bit of olive oil, freshly grated Parmesan cheese, and a handful of freshly chopped parsley

VEAL SCALOPPINI WITH SAFFRON CREAM SAUCE

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12



Veal Scaloppini with Saffron Cream Sauce image

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
  • Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper.
  • Pour the sauce over the veal and serve with lemon wedges.

1 pound veal scaloppini (about 12 slices)
Salt and freshly ground black pepper
About 2 1/2 tablespoons butter
About 2 tablespoons olive oil
12 ounces cremini mushrooms, sliced
2 large shallots, finely chopped
3/4 cup dry white wine
1 cup beef broth
1/4 teaspoon saffron threads
3/4 cup heavy cream
1/2 cup frozen peas, thawed
1 lemon, cut into wedges

POACHED VEAL EYE ROUND WITH TUNA, ANCHOVIES AND CAPERS SAUCE

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 portions

Number Of Ingredients 17



Poached Veal Eye Round with Tuna, Anchovies and Capers Sauce image

Steps:

  • Place the stock in an 8-quart saucepan and bring it to a simmer. Adjust the flavor and place the meat inside, making sure that will be completely submerged by the liquid. Place a lid on and cook gently without simmering (poaching is 190 degrees) until the meat reaches 110 degrees internal temperature. At that point turn the heat off and let the meat cool inside its own liquid. The carry over cooking should leave the meat medium and pink. (If you prefer it well done cook it longer).
  • Prepare the mayonnaise either by hand or in a food processor. Stir the egg yolks with salt, some lemon juice and add the oil very carefully. Adjust the flavor. Puree the tuna, anchovies and capers in a blender adjusting the consistency with some white wine, until smooth. In a bowl incorporate the tuna puree, the mayonnaise, the heavy cream, adjust the consistency and the flavor with more wine and vinegar as needed.
  • Place some of the sauce on a 12-inch plate. Slice the veal very thin and place it in the center of the plate on top of the sauce. Garnish with the celery, leaves, capers, anchovies, black pepper and extra-virgin.

2 pounds veal, eye round, 1 piece, trimmed and ready to be cooked
4 quarts white stock, veal or beef or vegetable
2 egg yolks (fresh or pasteurized)
Sea salt, fine, to taste
Lemon juice, to taste
1 cup olive oil
1 1/2 cups tuna fish, canned in olive oil, drained
1 ounce anchovies, fillets, preserved in olive oil, drained
1 ounce capers, preserved in salt, soaked in fresh water and drained
1 tablespoon vinegar, red wine
White wine, (sauvignon) to taste
1/2 cup heavy cream
3 celery hearts with leaves
1 ounce capers, preserved in salt, soaked in fresh water and drained
1 ounce anchovies, fillets, preserved in olive oil, drained
Peppercorns, black, freshly ground, to taste
Olive oil, extra-virgin, to taste

COUPE ROSSINI

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 15



Coupe Rossini image

Steps:

  • In a mixer using the whisk attachment beat cream and slowly add sugar and mascarpone. Add vanilla and beat until fairly stiff. Set aside.
  • Slice the strawberries and use half the amount to make a coulis in the blender with sugar, to taste. Set aside.
  • To assemble dessert line up 4 lowball red wine glasses. Break each ladyfinger into 4 pieces and place the pieces into each glass. Next pour 1/4 of the coulis into each glass. Place the remaining sliced strawberries over the lady fingers and coulis. Place the mascarpone cream mixture into a pastry bag and make a solid layer of cream in each glass. Then place the blueberries, raspberries, and blackberries, dividing evenly, over the cream. When ready to serve garnish with the sorbet, cigarettes, puff dough pencils, white chocolate ring, and mint tip.

1 cup heavy cream
2 teaspoons powdered sugar
2 ounces mascarpone
1 teaspoon pure vanilla extract
2 cups strawberries
Granulated sugar
4 ladyfingers
1 cup blueberries
1 cup raspberries
1 cup blackberries
4 scoops strawberry sorbet
4 chocolate cigarettes
4 puff dough pencils
4 white chocolate rings
4 mint tips

TOURNEDOS ROSSINI

If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.

Provided by Jeff Gordinier

Categories     dinner, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11



Tournedos Rossini image

Steps:

  • Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
  • In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
  • Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
  • Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
  • On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.

Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram

2 filets mignons, about 5 ounces each
Salt and black pepper
1/4 cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
1 tablespoon truffle juice
1 teaspoon chopped black truffles
2 tablespoons butter
1 tablespoon vegetable oil
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tablespoons Madeira
2 thin slices black truffle

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