Sweet and Spicy Veal Romesco with Maitake-Potato Medley

Recipe courtesy of Chef Chris Peitersen, Carino's Italian Grill

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Yield: 12

Ingredients

Romesco Sauce
120       each cherry tomatoes, cut in half
1/4        cup extra-virgin olive oil
1/4        cup sugar
3 1/4     cups slivered blanched almonds
6          tablespoons chopped garlic
1/4        cup Extra Virgin Olive Oil
6          tablespoons Tabasco Chipotle Pepper Sauce
2          tablespoons chopped fresh Italian parsley
1          tablespoons Kosher salt
1          tablespoons ground black pepper

Roasted Potatoes
6          each large Idaho russet potatoes
1          cup extra-virgin olive oil
1/4        cup finely chopped fresh rosemary
2          teaspoons granulated garlic
2          teaspoons salt
2          teaspoons ground black pepper
2          teaspoons granulated garlic
2          teaspoons salt
2          teaspoons ground black pepper
1          pound 2 ounces melted unsalted butter
9          cups maitake mushrooms
2 1/4     cups Chablis wine
3          cups Alouette Crème Fraîche
24         each Veal Flat Iron Steaks
Finely chopped fresh Italian parsley, as needed

Directions

For Romesco Sauce: Place tomatoes, cut side down, on sheet pan. Brush with 1/4 cup oil; dust with sugar. Roast tomatoes in 350°F oven 15 minutes or until softened. Set aside. (Reserve about 12 roasted tomato halves for garnish.)

Toast almonds in sauté pan over medium heat until light golden. Set aside. (Reserve 1 cup for garnish.)

Sauté garlic in 1/4 cup oil over medium heat until lightly golden.

Place roasted tomatoes, garlic mixture, pepper sauce, parsley, salt and black pepper in food processor or blender container. Cover; process briefly until semi-smooth. Mix in 2-1/4 cups toasted almonds. Cover; keep warm.

For Roasted Potatoes: Cut each potato crosswise in half, then cut each half into 6 wedges. Place potatoes in large bowl. Add remaining ingredients; toss to coat. Place potatoes in single layer on sheet pan. Roast at 400°F about 30 minutes or until golden. Set aside.

Per order: Combine granulated garlic, salt and pepper. Set aside.

Add 1 oz butter to heated sauté pan. Add 6 roasted potato wedges, 3/4 cup mushrooms and 1/2 tsp garlic seasoning mixture. Sauté until mushrooms begin to brown slightly and potatoes are heated. Deglaze with 1-1/2 oz wine; stir in 1/4 cup crème fraîche. Keep warm.

Grill two veal steaks to medium (160°F) doneness. Remove steaks from grill; brush with 1/2 oz butter.

Plate steaks on mushroom-potato mixture; ladle 4 oz sauce around and over steaks. Garnish with reserved roasted tomato, parsley and 1 Tbsp toasted almonds.