Veal Roulade with Tapenade Coulis, Squash and Turnips
6
PortionsEuropean veal tenderloin works perfectly for this Genoa-Style Veal Roulade. The tender cut of meat lends itself well to rolling around the bright herb filling. Paired with Delicata squash, Tokyo turnips, and a Tapenade Coulis, your guests will love the beautiful presentation of this veal roulade!
Ingredients
2 ea Veal tenderloin
¼ cup Basil leaves, fine chiffonade
¼ cup Parsley leaves, fine chiffonade
¼ cup + 2 Tbsp Extra virgin olive oil
1 tsp Salt
¼ tsp White pepper
¼ cup Pinenuts, toasted and chopped
1 lb Caul fat, soaked overnight in cold water
SQUASH AND TOKYO TURNIPS2 ea Delicata squash, medium size
1 cup Unsalted butter, cold
18 ea Hakurei (Tokyo) turnips
3 ea Garlic cloves, peeled smashed
GLAZE1 cup Golden balsamic vinegar
1 Tbsp Brown sugar
TAPENADE COULIS½ cup Kalamata olives, pitted
1 Tbsp Capers
1 tsp Dijon mustard
¼ cup Extra virgin olive oil
Directions
- Trim the tenderloins and butterfly open lengthwise. Pound slightly to a thickness of 1/3 inch. Set aside.
- Combine basil, parsley, 1/4 cup extra virgin olive oil, salt, white pepper, and pinenuts. Spread the mixture on one side of the veal.
- Roll the veal up tightly and then roll in caul fat. Secure with twine.
- Preheat oven to 350 degrees.
- For the Squash: Cut the delicata squash ends off and clean out the seeds. (Toast and reserve for garnish if desired) and slice the squash into 1/3-inch rounds.
- For the Tokyo Turnips: Trim the greens of the turnips, leaving an inch of stem at the top of each turnip. Roughly chop the greens and set aside.
- Bring a large pot of salted water to a boil. Have an ice bath ready.
- Blanch the turnips for 2-3 minutes and shock in ice water. Using a paring knife, peel the skin carefully and then slice each turnip in half.
- Blanch the delicata squash for 1 minute until al dente and shock. Drain and reserve.
- For the Glaze: Reduce the balsamic vinegar and brown sugar on medium heat in a small saucepan. Set aside when syrupy.
- For the Tapenade Coulis: Place the olives, capers, and mustard in a blender and with the motor running, add the olive oil until a smooth paste is achieved.
- Heat a large skillet with the reserved 2 tablespoons of olive oil and place veal in the skillet.
- Brown the outside of the veal evenly and then place the pan into the oven for 10-12 minutes, until the center reached 135 degrees F. Remove from the oven and keep tented.
- Heat a skillet with butter and garlic cloves and add the turnips and their greens. Wilt the greens and season with salt and pepper, add a touch of butter.
- Warm the squash in a sauté pan with the glaze and a touch of butter.
- When the veal is done, remove the twine and rest for 5 minutes. Cut into 2-inch sections.
- To Assemble: Place turnips greens in a mound on the plate, top with the veal. Dot the plate with the tapenade coulis. Place 3 rings of squash and 5 pieces of the turnip on the plate.
