Saddle of Veal on Morel Sauce with Herbed Risotto
Tender veal steaks are encased in Tyrolean bacon, lean and meaty and a source of great local pride. The veal - bacon packets are seared to seal in the juices, then cooked with top heat only until the veal is cooked through. Morel sauce enriched with cream, and a risotto which is lightened with whipped cream, complete the dinner.
- Veal saddle steaks - 4, each about 6 ounces
- Salt and freshly ground pepper to taste
- Tyrolean bacon - 32 slices, smoked, or other lean smoked bacon
- Egg white - 1
- Canola oil
- Morel Sauce
- Morels - 16, soaked in water
- Carrot - 1/2, minced
- Celery Stalk - 1, minced
- Garlic Clove - 1, minced
- Onion - 1/2, minced
- Canola oil - 1 teaspoon
- Veal Stock - 1-1/2 cups
- Heavy (whipping) cream - 2 tablespoons
- Salt and freshly ground white pepper to taste
- Herbed Risotto
- Canola oil - 1/2 tablespoon
- Onion - 1/2, diced
- Mixed chopped herbs - 4 tablespoons (parsley, rosemary, dill, and chives)
- Half-and-half cream - 1 cup
- Arborio Rice - 1 cup, cooked
- Freshly grated Parmesan cheese - 2 tablespoons
- Heavy (whipping) cream - 3/4 cup, beaten to soft peaks
- Basil leaves - 16
To prepare the veal: Season the veal with salt and pepper and lightly pound with a mallet or other heavy object to flatten the steaks slightly. Place foil or waxed paper on a work surface and place the 4 bacon slices in a single layer on the foil. Cover with a veal steak and brush with egg white. Top with a second layer of the bacon. Wrap the bacon strips around the veal and secure by brushing with egg white and pressing the bacon into place to form a packet completely enclosing the veal. Repeat with remaining bacon and veal steaks.
Place the oven rack in the middle of the oven. Preheat the broiler to high. Heat a large skillet over medium-high heat. When the skillet is hot, add a tablespoon of canola oil and tilt the pan so that the oil covers the whole bottom. Place two veal packets in the pan, making sure they do not touch each other, and saute until lightly browned, about 1 minute. Turn and fry the on other side for 1 minute. Place in the oven and cook under top heat for 8 - 10 minutes, until the veal is cooked through.
To make the sauce: Drain the morels, reserving the water in a small bowl, and place on a dry towel; roll up the towel to squeeze out the remaining moisture. Ladle 1/2 cup of the mushroom water from the top of the bowl (avoiding any sand which has settled to the bottom) into a medium skillet. Bring to a boil. Add the carrot, celery, and garlic, reduce the heat, and simmer for 5 minutes. Drain the water back into the rest of the mushroom water and set the vegetables aside. Chop the morels and toss with the onions and canola oil. Place in a medium skillet over medium-high heat and cook for 1 minute, shaking the pan to prevent sticking. Ladle 1/2 cup of the mushroom water from the top of the bowl into the skillet. Add the cooked vegetables (mire poix) and cream. Simmer until reduced and thickened. Season to taste with salt and pepper.
To prepare the rice: Heat the oil in a medium saucepan over medium-high heat and saute the onions until translucent, about 1 minute. Reduce the heat to medium-low and add the cream. Cook until the mixture has reduced by half in volume. Add the cooked rice, wine, herbs, and cheese. Toss to blend. Fold in the whipped cream.
To serve: Slice the veal packets in half diagonally and place one sliced packet, slightly opened, in the center of each serving plate., Pool the morel sauce at one side of the meat. Mound risotto on the other side of the meat and garnish with 4 basil leaves.