Ingredients Jump to Instructions ↓

  1. 1 pound milk ñfed veal sweetbreads, soaked overnight in cold water, membrane removed and cut into bite-size pieces

  2. 1 cup flour seasoned with

  3. 1 tablespoon Creole seasoning

  4. 1/4 cup clarified butter

  5. 1 teaspoon chopped garlic

  6. 1 large shallot, minced

  7. 1/2 cup cured ham, such as speck, fine diced

  8. 3/4 pound fresh wild mushrooms, including chanterelles, cepes and morels

  9. 1/2 cup marsala wine

  10. 1 tablespoon tomato paste

  11. 1 cup tomato concasse

  12. 3 cups rich veal stock

  13. 1 tablespoon fresh basil, chiffonade

  14. 1 teaspoon chopped oregano

  15. 1 teaspoon chopped thyme

  16. Salt and white pepper

  17. 8 8-ounce filet mignons

  18. 2 tablespoons canola oil

  19. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. Heat a broad 6-quart sauce pot over medium high heat. Season the sweetbreads with salt and white pepper. Dredge them in the seasoned flour and dust off. Add clarified butter to the pot and begin sautÈing sweetbreads. Cook in two batches until golden brown, about 3 minutes. Remove the sweetbreads from the pot and reserve. Add the garlic and shallots and cook to aroma, about 1 minute. Add the ham and the mushrooms and sautÈ until the mushrooms are soft, about 5 ñ 7 minutes. Season with salt and white pepper. Add the marsala and cook for three minutes. Add the tomato paste and cook for 1 minute, mixing thoroughly. Add the tomato concasse and veal stock and cook until liquid has reduced by 1/3. Add the sweetbreads and the fresh herbs and cook an additional 6 minutes. Adjust seasoning with salt and white pepper and serve over seared filets.

  2. In a large skillet over medium-high heat sautÈ filets in butter and olive oil for 4 to 5 minutes on each side for medium-rare, or until a meat thermometer registers 130?F.

  3. Yield : 8 servings


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