Variations

Veal Scaloppine with Sherry

Substitute sherry for the Marsala.

Veal Scaloppine à la Crème

Prepare as in basic recipe but omit the wine. Deglaze the pan with the stock. Add 1 cup (250 mL) heavy cream and reduce until thickened. Omit the butter. Season the sauce with a few drops of lemon juice. Taste carefully for salt.

Figure 11.9 Trimming and cutting veal for scaloppine.

Veal Scaloppine with Lemon

Substitute 3 fl oz (90 mL) lemon juice for the 4 fl oz (125 mL) wine. After plating, top each piece of veal with 1 lemon slice and sprinkle with chopped parsley.

Veal Scaloppine with Mushrooms and Cream

Prepare as for Veal Scaloppine à la Crème, but sauté V2 lb (250 g) sliced mushrooms in butter in the sauté pan before deglazing.

Figure 11.9 Trimming and cutting veal for scaloppine.

(a) Remove all tendons and connective tissue (silverskin) from the veal. Slip the point of a thin boning knife under the skin. Angle the edge of the blade upward against the skin and cut it away carefully without cutting through the meat.

(b) Holding the blade of the knife at an angle if necessary to get a broader slice, cut across the grain of the meat as shown to make thin slices.

(c) Broader slices can be cut from narrower pieces of meat by butterflying. Cut the slice almost through the meat but . . .

(a) Remove all tendons and connective tissue (silverskin) from the veal. Slip the point of a thin boning knife under the skin. Angle the edge of the blade upward against the skin and cut it away carefully without cutting through the meat.

(b) Holding the blade of the knife at an angle if necessary to get a broader slice, cut across the grain of the meat as shown to make thin slices.

(c) Broader slices can be cut from narrower pieces of meat by butterflying. Cut the slice almost through the meat but . . .

(e) Then cut a second slice the same way, but cut all the way through.

(f) A butterflied scaloppine is twice as large as a single slice. Unfortunately, it has a seam in the center that often detracts from the appearance of the finished dish, unless the veal is breaded or covered with a topping.

(g) If desired, pound the cutlet to an even thickness with a cutlet mallet. This helps disguise the seam in a butterflied cutlet.

(e) Then cut a second slice the same way, but cut all the way through.

(f) A butterflied scaloppine is twice as large as a single slice. Unfortunately, it has a seam in the center that often detracts from the appearance of the finished dish, unless the veal is breaded or covered with a topping.

(g) If desired, pound the cutlet to an even thickness with a cutlet mallet. This helps disguise the seam in a butterflied cutlet.

Figure 11.10 Preparing beef tenderloin.

Figure 11.10 Preparing beef tenderloin.

(a) A whole, untrimmed beef tenderloin.

(b) Pull off the heavy fat from the outside of the tenderloin, freeing it with a knife as necessary.

(c) Separate the strip of gristly meat, or chain, from the side of the tenderloin. Use this piece for ground meat.

(d) Carefully remove the silverskin.

(a) A whole, untrimmed beef tenderloin.

(b) Pull off the heavy fat from the outside of the tenderloin, freeing it with a knife as necessary.

(c) Separate the strip of gristly meat, or chain, from the side of the tenderloin. Use this piece for ground meat.

(d) Carefully remove the silverskin.

(e) The fully trimmed tenderloin before cutting. (f) Cut into steaks of the desired size.

(g) This tenderloin has been cut into a variety of steaks as a demonstration. From left to right: four fillet steaks, two large pieces for chateaubriand, two tournedos, four filets mignons. In front: trimmings from both ends.

(e) The fully trimmed tenderloin before cutting. (f) Cut into steaks of the desired size.

(g) This tenderloin has been cut into a variety of steaks as a demonstration. From left to right: four fillet steaks, two large pieces for chateaubriand, two tournedos, four filets mignons. In front: trimmings from both ends.

Tournedos Vert-Pré

Portions: 1 Portion size: 5-6 oz (150-175 g)

U.S.

Metric

Ingredients

1 oz

30 g

Clarified butter

1.

2

2

Tournedos (see note),

2.

21-2-3 oz (75-90 g) each

2 slices

2 slices

Maître d'Hôtel Butter

3.

(p. 179)

as needed

as needed

Allumette Potatoes (p. 603)

4.

as needed

as needed

Watercress

Calories, 640; Protein, 27 g; Fat, 59 g (83% cal.); Cholesterol, 185 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 410 mg.

Procedure

Heat the butter in a small sauté pan over moderately high heat. Place the tournedos in the pan and cook until well browned on the bottom and about half cooked.

Turn the meat over and continue to cook until rare or medium done, according to customer's request.

Place the tournedos on a hot dinner plate and top each with a slice of maître d'hôtel butter. Garnish the plate with a portion of allumette potatoes and a generous bunch of watercress. Serve immediately, while the butter is still melting.

Per serving:

Calories, 640; Protein, 27 g; Fat, 59 g (83% cal.); Cholesterol, 185 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 410 mg.

Note: Tournedos (TOOR-nuh-doe; singular form: one tournedos) are small tenderloin steaks cut about 114 inches (4 cm) thick. The same recipe may be used for fillet steaks, which are larger but thinner cuts from the tenderloin. See Figure 11.10 for cutting tenderloin.

Note: Tournedos (TOOR-nuh-doe; singular form: one tournedos) are small tenderloin steaks cut about 114 inches (4 cm) thick. The same recipe may be used for fillet steaks, which are larger but thinner cuts from the tenderloin. See Figure 11.10 for cutting tenderloin.

Tournedos Béarnaise

Pan-fry tournedos as in basic recipe and serve with béarnaise sauce. Tournedos Bordelaise

Pan-fry as in basic recipe. Top each steak with 1 slice poached beef marrow and coat lightly with bordelaise sauce.

Tournedos Chasseur

Pan-fry as in basic recipe. Plate the steaks and deglaze the sauté pan (drained of cooking fat) with V2 fl oz (15 mL) white wine. Add 2 fl oz (60 mL) chasseur sauce, bring to a simmer, and pour around the tournedos.

Tournedos Rossini

Pan-fry as in basic recipe. Set the tournedos on croutons (rounds of bread cut the same size as the steaks and fried in butter until golden). Top each steak with 1 slice pâté de foie gras (goose liver pâté) and 1 slice truffle (if available). Coat lightly with Madeira sauce.

Tournedos Rossini; Berny Potatoes; Braised Lettuce

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