Ingredients
- veal Roulade Robert shopping list
- ! veal tenderloin about 4 to 5 once shopping list
- 1 fresh basil leaf shopping list
- ! slice sun dried tomato shopping list
- 1 slice turkey bacon shopping list
- small amount of grated swiss cheese shopping list
- small amount of flour shopping list
- 1 tbs olive oil shopping list
- salt and white pepper shopping list
- This Dish was a popular one served at the Belgium Restaurant. There was no written recipe, because everyone was taught how to make it. So let me try and explain it. shopping list
- Take about a 5 ounce veal tenderloin strip, we cut our own so this was easy to do. shopping list
- It was about 6 inches long and about 2 1/2 to 3 inches wide. We usually had to use a meat mallet and pound it out some. We would put the veal in saran wrap and use the side of the mallet to get the desired size, be careful not to tear the veal. If you don't have a meat mallet use a small pan and pound away from you. shopping list
- When you get the size you like, lightly salt and white pepper the veal. shopping list
- Lay the veal flat and place a slice of turkey bacon on it length wise. 1 slice sun dried tomato.Then put on some shredded swiss cheese (gruyere is the best) and top with a fresh leaf of basil. Gently roll the veal length wise up, kinda tight so inside doesn't fall out. roll in flour and saute in extra virgin olive oil until you get a it browned. Put in a 450 degree oven until done, use your meat thermometer to get the right doneness if you don't have one buy one. I wouldn't try to cook without a meat thermometer, its a great tool. shopping list
How to make it
- The Sauce ( taste as you go and you should be able to make this, like I said earlier there were no written recipes and this place didn't have a recipe box! Nothing written down.)
- 1/4 cup minced shallot (optional)
- 1 glove garlic minced (optional)
- 1/4 cup cup cognac or a good white wine
- 2 cups veal stock demi-glace (a good brown stock reduction can be used, but if you must use: 2 cups beef broth-yuck)
- 1/3 cup heavy cream
- 2-3 tsp Dijon mustard
- If you aren't going to use the shallots and garlic skip and go to the cognac reduction. I like a smooth sauce for this and I have strained this sauce.
- In a skillet add 1 tbs. olive oil (evoo). Saute shallots and garlic for about a minute over medium heat and add cognac( be careful could flare up) and reduce. Add heavy cream and let it reduce til it thickens and add your mustard and smooth with a whisk.Take Roulade and slice on the bias and arrange either by putting side by side in opposite directions or standing one on the other. Spoon sauce around the outside and serve.
- You can garnish with sprigs of fresh basil.
- This is an easy dish and it looks like you worked hours to prepare it. I hope you can make it work and I got the sauce as close as I could remember.
- A good old red wine goes well with this dish.
People Who Like This Dish 1
- hungrybear Miner, MO
- goodeat Benton, MO
- cuzpat Sikeston, Mo
- twill10 Cape Girardeau, MO
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Great work on typing this recipes!! good work! high 5!
cuzpat
in Sikeston loved it
-
Very so nice indeed!! five forks
goodeat
in Benton loved it
-
Very good
hungrybear
in Miner loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "