Executive Chef Peter Sclafani of Ruffino’s on the River stopped by the Passe Partout kitchen to cook Veal with Morel and Foie Gras Cream.

Here’s the full recipe:

Veal with Morel and Foie Gras Cream
 
12 (2 ounce) veal medallions
 sea salt and ground white pepper to taste
1 cup flour
½ cup olive oil
2 Tablespoons butter
¼ cup shallots, peeled & minced
2 ounces dried morel mushrooms, soaked in warm water
2 ounces foie gras pieces
1 cup port wine
1 cup veal demi-glace
½ cup heavy cream
½ cup green onions, sliced
 
One at a time, place the veal medallions between 2 sheets of plastic wrap and pound with the flat side of a meat mallet until about 1/8 of an inch thick.  Season each piece of veal on both sides with salt and white pepper.  Place the flour in a shallow dish.  One at a time, dredge the veal medallions in the flour and shake to remove any excess.  Heat 4 Tablespoon of olive oil in a large skillet over medium high heat.  Add 3 or 4 of the veal medallions and cook until golden brown, about 1 – 2 minutes per side.  Remove from the pan and cook the remaining medallions, adding more oil as needed.

Discard any oil in the pan and add 2 Tablespoons of butter and melt over medium high heat.  Add the shallots and cook for one minute.  Stir in the morels and cook for 2 minutes.  Add the foie gras pieces and cook for 2 minutes more.  Deglaze with port wine and reduce by half.  Add the demi-glace and heavy cream and bring to a boil.  Reduce the heat to a simmer and add salt and white pepper to taste.  Remove from heat and stir in the green onions. Place 2 medallions of veal on each plate.  Spoon some of the sauce with morels and foie gras on each piece of veal.
 
Serves 6.