Four seasons Hotel Chicago
Recipe: Serrano Wrapped Veal Filet, Sunchoke, Black Truffle
In a large, very hot rondeau, sear the veal until nicely browned in grapeseed oil
Add pepper, season with salt, and add a knob of butter. Add aromatics and sweat 6-8 minutes with little color
Deglaze with vermouth and scrape the bottom of the pan to release the fond, reduce by ½
Add stock to cover meat by 2-3 inches. Simmer for 3-4 hours, skimming the fat until flavorful
Pass through a chinois, and press on meat with back of ladle. Reduce to sauce consistency, and pass through chinois again without pressing on the solids. Leave 2 inches of fat on top of the cooled sauce, reserve
- 2lbs veal breast meat, cut into medium chunks
- 1 bunch scallions, cut in large pieces
- 2 shallots, sliced thin
- 2 cloves garlic, crushed
- 1Tbsp crushed fresh black pepper
- ½ fresh bay leaf, bruised
- 5 sprigs thyme
- 1 cup Noilly Prat dry vermouth
- 2 qts veal stock to cover
Serrano Wrapped Veal Tenderloin
Season the cleaned veal with the Pierre Poivre and place 2 leaves of sage on either side of the meat in a neat line. Lay 4 slices of ham side by side on parchment with zero negative space for each piece of veal. Using the parchment as your guide, wrap the veal in the ham.
After, using plastic wrap, roll the veal tightly and tie off the ends.
Cook at 140 degrees in a low water bath for 90 minutes. Remove and place in an ice bath for 10 minutes, then remove from plastic and dry on towels. Sear the veal in a very hot sauté pan in clarified butter, sear the seam side of the ham first, then brown on all sides.
When ham is golden brown and crispy, add the crushed garlic, thyme and butter.
Baste the veal creating a foam with the butter and aromatics for 2-3 minutes.
Drain veal on a resting rack, pouring all of the fat from the pan over the veal.
Reserve fat, let rest 8 minutes.
- 2 veal butt tenderloins, cleaned of all sinew and excess fat
- 8 large Leaves of sage
- 1 Tbsp Pierre Poivre
- 8 slices of serrano ham
- ¼ cup clarified butter
- 2 cloves garlic, crushed
- 1 large sprig thyme
- 2 oz butter
Sunchoke Black Truffle
First, boil a small pot of water, seasoned with salt.
Peel the sunchokes and slice thinly on a mandolin. Place the sunchokes in water, acidulated with the split lemon, so as not to oxidize. When the water is at a boil, drain sunchokes, discard liquid, and place in seasoned boiling water, cook until tender but not falling . While the sunchokes are cooking, place the butter in a small saucepan and heat until foamy but not brown, add truffles and sweat about 2 minutes, season with salt.
Add heavy cream and bring to a boil, reduce by half. When the sunchokes are cooked, strain and place hot into the reduced cream to finish cooking, check seasoning, reserve.
1 lb sunchokes
1 lemon, split
2 Tbsp butter
¼ cup minced fresh Perigord Truffle
¼ cup heavy cream
Maldon Sea Salt
Reserved fat from the veal pan