• Peach and Onion Stuffed Roasted Veal Loin

  • Peach and Onion Stuffed Roasted Veal Loin


    Roasted Veal

    6 Portions

    • Ingredients
    • Veal loin, trimmed
      3 Lbs.
    • Unsalted butter
      1/4 cup
    • Onion, 1/2-inch diced
      2 cups
    • Peaches, blanched, peeled, 1-inch diced
      3 ea.
    • Thyme leaves, minced
      2 tsp.
    • Salt
      1 tsp.
    • White pepper
      1/4 tsp.
    • Jamon serrano or Iberico, thinly sliced
      1/4 Lb.
    • Canola oil
      As needed

    Romesco Coulis

    • Ingredients
    • Onion
      1 cup
    • Garlic
      2 ea.
    • Chili flakes
      1/2 tsp.
    • Roma tomatoes, charred whole
      1 ea.
    • Red peppers, roasted, peeled, seeded
      1 ea.
    • Sherry vinegar
      1 Tbsp.
    • Pepper
      as needed
    • Salt
      1/2 tsp.
    • Hazelnuts, toasted
      1/4 cup
    • Olive oil
      1/3 cup

    Patatas Bravas

    • Ingredients
    • Water
      2 qt.
    • Salt
      1 tsp.
    • Russet potato, medium
      2 Lbs.
    • Olive oil
      1 qt.

    • Ingredients
    • Peaches, blanched, peeled, sliced
      1 ea.


    For the Roasted Veal

    1. Preheat an oven to 325 degrees F.
    2. Heat a skillet with the butter and add the onions, browning them slightly before adding the peaches. Cook the onions and peaches until softened. Cool and place into a piping bag.
    3. Pipe the mixture into the hole in the veal, filling the entire cavity.
    4. Tie the loin with twine to ensure a good shape, adding a piece of foil to each end to secure the filling from falling out.
    5. Season the loin with thyme, salt, and pepper.
    6. Heat a skillet with canola oil and sear the veal evenly on all sides. Place into the oven and roast until 135 degrees F.

    For the Romesco Coulis

    1. Sauté onions in olive oil until soft, then add the garlic and the chile flakes. Remove from the heat and add the mixture to a blender with the tomatoes, roasted red bell pepper, sherry vinegar, pepper, salt, and hazelnuts. Puree until smooth.
    2. With the motor running, drizzle in the olive oil until emulsified, adding water if necessary to thin out.

    For the Potatoes

    1. Place the water in a pot with salt, bring to a boil and then slowly simmer the potatoes for 15 minutes.
    2. Once they are cooked, drain then peel the potatoes and slice them vertically into 3-4 pieces 1-inch thick.
    3. Heat the olive oil in a skillet to 320 degrees F. to fry the potatoes in batches until crispy.
    4. Remove the veal from the oven, tent with foil and rest for 10 minutes. Wrap the loin in the jamón and slice into ½- inch slices.

    To Assemble

    1. Dot the romesco coulis on the plate, top with a few potatoes, 2-3 slices of veal, and a garnish with the sliced peach.