Peach and Onion Stuffed Roasted Veal Loin

Directions

• FOR THE ROASTED VEAL
• Preheat an oven to 325 degrees F.
• Heat a skillet with the butter and add the onions, browning them slightly before adding the peaches. Cook the onions and peaches until softened. Cool and place into a piping bag.
• Pipe the mixture into the hole in the veal, filling the entire cavity.
• Tie the loin with twine to ensure a good shape, adding a piece of foil to each end to secure the filling from falling out.
• Season the loin with thyme, salt, and pepper.
• Heat a skillet with canola oil and sear the veal evenly on all sides. Place into the oven and roast until 135 degrees F.
• FOR THE ROMESCO COULIS
• Sauté onions in olive oil until soft, then add the garlic and the chile flakes. Remove from the heat and add the mixture to a blender with the tomatoes, roasted red bell pepper, sherry vinegar, pepper, salt, and hazelnuts. Puree until smooth.
• With the motor running, drizzle in the olive oil until emulsified, adding water if necessary to thin out.
• FOR THE POTATOES
• Place the water in a pot with salt, bring to a boil and then slowly simmer the potatoes for 15 minutes.
• Once they are cooked, drain then peel the potatoes and slice them vertically into 3-4 pieces 1-inch thick.
• Heat the olive oil in a skillet to 320 degrees F. to fry the potatoes in batches until crispy.
• Remove the veal from the oven, tent with foil and rest for 10 minutes. Wrap the loin in the jamón and slice into ½- inch slices.
• TO ASSEMBLE
• Dot the romesco coulis on the plate, top with a few potatoes, 2-3 slices of veal, and a garnish with the sliced peach.