THE RED-SWELL VEAL SLABS
(Our Play on Spanish Veal in Sherry and Pimentón)
Ingredients: 400g Veal escalopes (pounded thin), 1 Large onion (pureed), 200g Mushrooms (sliced), 1 tsp Smoked paprika, 1 tsp Black pepper, 100ml Dry Sherry, 100ml Beef stock, 50g Butter...
Ingredients
- 400g Veal escalopes (pounded thin)
- 1 Large onion (pureed)
- 200g Mushrooms (sliced)
- 1 tsp Smoked paprika
- 1 tsp Black pepper
- 100ml Dry Sherry
- 100ml Beef stock
- 50g Butter
Cooking Method
- The Scorch Sear veal in a white-hot pan for 1 minute per side until charred; remove.
- The Architect Fry onion puree and mushrooms in the same pan until they are dark and sweet.
- The Bloom Add paprika and pepper with a 30ml splash of sherry to form a fragrant, bubbling paste.
- The Swell Pour in remaining sherry and stock; boil for 5 minutes until reduced to a thick syrup.
- The Silk Merge Whisk in the butter until the sauce is a thick velvet; return the meat for 30 seconds.
- The Final Flourish Garnish with fresh parsley and a hit of raw lemon juice.
