Veal Flat Iron with Exotic Mushroom Demi-Glace

Recipe courtesy of Chef Peter Schonman, Biaggi's

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Yield: 12

Ingredients

Marinade
2          tablespoons fresh lemon juice
2          tablespoons Tabasco Chipotle Pepper Sauce
3          each crushed garlic cloves
1          teaspoon freshly grated lemon peel
1          teaspoon chopped fresh Italian parsley
1/2        teaspoon chopped fresh rosemary
1/2        teaspoon chopped fresh sage
1/2        teaspoon chopped fresh thyme
1 1/2     cups olive oil
6          pounds Veal Flat Iron Steaks

Haricot Vert
2          pounds haricot vert, trimmed

Potato Pancakes
1 1/2     cups minced yellow onions
4          each eggs
1          tablespoon chopped fresh thyme
1 1/2     teaspoons salt
1/2        teaspoon pepper
8          cups Idaho russet potatoes, peeled, grated
3/4        cup vegetable oil

Exotic Mushroom Demi-Glace
3/4        cup finely chopped shallots
2          tablespoons unsalted butter
4          cups coarsely chopped assorted exotic mushrooms
3          cups veal demi-glace
1          tablespoon chopped fresh Italian parsley
1/4        teaspoon salt
1/8        teaspoon pepper
8          tablespoons unsalted butter
1          cup slivered almonds, toasted
Salt, as needed
Pepper, as needed
3/4        cup Alouette Crème de Brie Cheese Spread

Directions

For Marinade: Combine lemon juice, pepper sauce, garlic, lemon peel and herbs in large bowl; gradually whisk in oil until blended.

Cut steaks into 4-oz pieces. Place veal in non-reactive container. Pour marinade over veal; turn veal to coat. Cover and marinate in refrigerator 2 hours.

For Haricot Vert: Bring large pot of water to a boil; add beans. Boil 2 to 3 minutes or until crisp tender, drain. Shock in ice water; drain again. Refrigerate until ready to use.

For Potato Pancakes: Combine onions, eggs, thyme, salt and pepper in large bowl. Squeeze small handfuls of grated potato very well; discard liquid. Add potatoes to egg mixture; mix well. Drain off any additional liquid as necessary.

Heat 1 oz oil in small pan over medium heat until hot. Add 1 oz potato mixture; flatten with back of spatula (or flatten beforehand and gently transfer to hot oil). Continue to form the cakes in the pan, do not crowd while coking. Cook 2 to 3 minutes on each side or until golden brown. Cool. Cover and refrigerate until ready to use.

For Exotic Mushroom Demi-Glace: Heat 4-qt saucepan over high heat; add shallots and butter. Sauté 3 to 4 minutes or until translucent, stirring occasionally. Add mushrooms; cook 4 minutes or until mushrooms are tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer until reduced to 3 cups. Adjust seasonings. Keep hot until ready to use.

Per order: Remove two 4 oz veal pieces from marinade. Grill veal to medium (160°F) doneness. Set aside.

Melt 2 tsp butter in sauté pan. Add 2- 1/2 oz beans; sauté 1 to 2 minutes or until hot. Add 1 Tbsp plus 1 tsp almonds; season with salt and pepper. Set aside.

Meanwhile heat 3 potato pancakes in 400°F convection oven (425°F conventional oven) 3 to 5 minutes or until hot. Top each pancake with 1 Tbsp cheese spread. Stack potato cakes to form napoleons.

Carve veal across the grain into 1/4-inch slices. Place napoleons on plate. Fan beans away from napoleons. Shingle veal slices where beans and napoleons meet. Drizzle 1 oz mushroom demi-glace on and around veal.