Veal Sirloin

Roasted Chanterelle Mushrooms, Charred Onion, Mustard Cream, and Veal Jus

Chef Amy Brandwein of Centrolina | Washington, D.C.
Yield: 4 servings

Adapted by StarChefs | August 2020

INGREDIENTS:

Veal Sirloin:
1 pound European veal sirloin
Salt
Black pepper
Thyme
Sage

Chanterelle Mushrooms:
2 sprigs rosemary
2 sprigs sage
2 cloves garlic, sliced
1 pound chanterelle mushrooms, trimmed, washed, drained
Olive oil
Salt
Black pepper

Mustard Cream Sauce:
1 tablespoon olive oil
¼ ounce butter
1 shallot, thinly sliced
1 sprig thyme
1 bay leaf
¼ cup dry white wine or vermouth
¼ cup chicken broth
2 cups heavy cream
2 tablespoons whole grain mustard

To Assemble and Serve:
2 tablespoons extra virgin olive oil
1 small, sweet red onion, or shallot, cut into wedges
Veal jus

METHOD:

For the Veal Sirloin:
Heat water bath of an immersion circulator to 129°F. Cut sirloin vertically into 3-inch-thick pieces; then bias cut so that each piece is approximately 4 inches long and 4 ounces. Transfer veal to vacuum bag and season with salt, pepper, sage, and thyme; seal. Cook sous vide for 45 minutes. Rest veal until ready to serve, minimum 5 minutes.

For the Chanterelle Mushrooms:
Heat oven to 450°F. On a quarter-sheet tray, spread rosemary, sage, and garlic. Spread mushrooms on top. Drizzle with oil, season with salt and pepper, and roast in oven for 10 minutes, until golden. Keep warm. 

For the Mustard Cream Sauce:
In a pan over low flame, heat oil and butter. Add shallots, thyme, and bay leaf. Cook until softened. Deglaze with wine. Reduce until dry. Add broth and reduce by half. Add cream and reduce by half. When sauce coats spoon, add mustard, stirring to combine. Keep warm. 

To Assemble and Serve:
To a pan over medium heat, add half the oil. Char onion until tender. Remove from pan and reserve. Add remaining oil to pan, increase heat to high, and sear veal on both sides for 2 to 3 minutes. Slice veal on bias and plate with mushrooms, charred onion, and drizzles of Mustard Cream Sauce and jus. 

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