Serves 6
Ingredients
3 lb Bone out Loin of Summerfield Farm Natural Veal (cleaned and Trimmed)
1 lb of Shelled Fresh English Peas
1 Med. Size Italian Summer Truffle
1.5 oz black Truffle Oil
4 oz of reduced veal Jus
3 oz European Butter
2 oz Watermelon Radish sliced Thin and slightly salted
2oz Daikon Radish sliced thin and slightly salted
2 oz Black Radish sliced thin and slightly salted
2 oz French Breakfast Radish
2oz red Radish
2 oz Castello Di Ama Extra Virgin Olive Oil
2 oz chicken stock
Sprigs of thyme
2 Fresh Bay Leaves
Salt and Pepper to taste
Fleur de Sel to Finish
Procedure
In a Hot Iron Pot (Le Creuset) use the olive oil and Sear the Seasoned veal loin to a nice brown color add 2 oz of the butter in with the veal and throw in the thyme and one bay leave. Place in a 450o Oven for fifteen minutes while turning the meat twice. Take out of the oven and the veal loin should rest for 5 min. Place 2 oz of chicken stock ,peas and 1 oz of butter in a pan, a little S&P and cook down till tender. After tender add the Mushrooms to the peas to make a Ragout. Test for season. Warm the Veal jus up with one bay leaf and check for consistency.
On the plate: place the radishes scattered around, slice the veal 6 ways and place on radishes, put peas and mushroom over the veal and then sauce , finish with a splash of Black Truffle oil, Fleur de Sel, the red and breakfast radish slices and summer truffle slices.