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Medallions of Veal Loin Sauté with English
Peas, Virginia Country Ham, and Fettuccine



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Medallions of Veal Loin Sauté with English
Peas, Virginia Country Ham, and Fettuccine

Inn at Little Washington
Cookbook: A Consuming Passion

by Patrick O’Connell, 1996, Random House

 “We love the simple combination of flavors and colors in this earthy veal sauté.
The great thing about using the veal butt tenderloin is that there is absolutely
no waste. Any good-quality dried or fresh fettuccine may be used, and sugar
snap peas make an excellent substitute when fresh peas are not in season.
Frozen peas will also work. Any fresh mushrooms can be substituted for the chanterelles. If you can’t locate the inimitable Virginia country ham, use
thinly sliced boiled ham.”

Serves 6

3 trimmed boneless veal butt tenderloins,
about 1 pound each
Salt and freshly ground pepper to taste
1 tablespoon olive oil

1/4 cup (1/2 stick) unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup chopped leeks
1 cup chopped onion
2 strips bacon, sliced
1/2 tablespoon tomato paste
2 cups dry red wine
2 cups veal stock, preferably homemade
1/2 cup chicken stock, preferably homemade
2 ounces Virginia country ham, thinly sliced
1 tablespoon chopped fresh sage

30 pearl onions
1 cup English peas, shelled
2 tablespoons olive oil
1 1/2 cups fresh chanterelles, stems
removed, and quartered
1 tablespoon unsalted butter
1 teaspoon chopped shallot
1 teaspoon minced garlic
Salt and freshly ground pepper to taste

1 1/2 pounds fresh fettuccine or 1 pound dried
2 tablespoons extra-virgin olive oil
2 tablespoons Brown Butter [see below]
Salt, freshly ground pepper, and
freshly grated nutmeg to taste

Brown Butter:

Makes 1 cup

In a heavy skillet over medium heat, melt 1/2 pound butter, stirring
constantly. Increase the heat and continue stirring as the butter foams
and begins to turn golden brown. Immediately remove the butter from
the heat and carefully pour it into a heat-proof container.

To make the sauce:
1. In a 2-quart saucepan, melt the butter over medium heat. Add the
carrot, celery, leeks, onion, bacon, and tomato paste.
2. When the ingredients are a deep brown color, add the wine and
reduce almost to a syrup.
3. Add the veal and chicken stocks. Reduce again by one-half.
4. Add the ham and sage and simmer for 10 minutes.
5. Strain the sauce. Set aside and keep warm.

To make the garnish:
1. In a large pot, bring 4 quarts of water to a boil. And the onions and
boil for 2 minutes. Drain, peel the onions, and reserve.
2. In a medium-size saucepan, bring 2 cups of water to a boil. Add the
peas and boil for 3 to 4 minutes, or until just tender. Drain and plunge
into ice water to set their color and stop the cooking. Drain again.
3. Place a 12-inch sauté pan over high heat and add the oil. When the
oil is smoking hot, add the chanterelles and sauté until crisp and lightly browned, about 2 minutes.
4. Add the onions, butter, shallot, garlic, and salt and pepper. Add the
peas and sauté over low heat until the peas are just warmed through.

To cook the fettuccine:
1. Meanwhile, in a large pot, bring 6 quarts of salted water to a boil.
Add the fettuccine and cook for about 2 minutes for fresh or 4
minutes for dried.
2. Drain the pasta and place in a large bowl. Add the oil and Brown
Butter. Season with salt, pepper, and nutmeg.

To cook the veal:
1. Slice the tenderloins into 1-inch rounds and season with salt
and pepper.
2. Cover the bottom of a 12-inch sauté pan with the oil. Heat until
almost smoking, then sear the veal on both sides until golden
3. Reduce the heat and continue cooking until the meat is cooked
through but still a bit pink in the center.

To serve:
Swirl the dressed fettuccine across each of six hot plates or arrange
on a serving platter in a swath about 2 inches wide. Arrange the veal
on the pasta and place the garnish on top. Ladle the sauce around
the plate, spooning a little on top of the noodles.

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