with Barley Risotto
Courtesy of Recipe Contest winner, Nimu Ganguli
- 1 (12 ounce/340 g) Provimi veal tenderloin
- salt and white pepper to taste
- 2 teaspoons (10 gm) dried cherries
- 2 tablespoons (30 gm) butter
- 2 shallots, peeled and cut brunoise (divided use)
- 1 1/2 ounces (50 ml) port wine
- 5 ounces (150 ml) demi glace
- 1 ounce (25 ml) white wine
- 1/3 cup, heaping (75 g) barley, uncooked
- 2 cups (500 ml) chicken stock
- 2 tablespoons (20 g) fresh red pepper, brunoise
- 2 large (15 g each) white mushrooms
- 1 tablespoon (15 ml) duck fat or lard
- 1 tablespoon (10 gm) dried porcini mushrooms
- 8 asparagus spears
- 2 1/2 teaspoons (10 gm) Parmesan cheese
- Fill and preheat the SousVide Supreme to 143F/61.5C.
- Trim veal of excess fat and season it with salt and pepper.
- Put the tenderloin into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
- Submerge the pouch in the water oven and cook for 2 hours.
- Meanwhile, prepare the mushrooms for garnish:
- Clean the white mushrooms with a towel and cut them into slices.
- Score one side of each slice in a check pattern.
- Warm the duck fat in a skillet over medium heat and lightly sauté the slices. Set aside.
- Put the dried porcini into a separate saucepan, pour 2 cups (500 ml) of boiling water over them and let steep 20 minutes.
- Remove the porcini from the water and chop finely.
- Reserve the soaking water and bring it to simmer.
- About 45 minutes before service, prepare the risotto
- Bring 2 cups (500 ml )chicken stock to a simmer in a saucepan.
- In large skillet add 1 tablespoon of butter and when melted, sweat the one of the shallots and the red pepper
- Add the barley and heat until the pearls become coated and translucent.
- Add ladle full of porcini water and let it absorb almost fully. Then alternate with a ladle of chicken stock, letting it absorb almost fully before adding more porcini water. And so forth.
- When almost all stock and water has been added, toss in the diced porcini mushrooms and continue to cook until al dente.
- Finish with grated parmesan, salt, and pepper for serving.
- While the risotto is cooking, prepare the cherry sauce.
- Coarsely chop dried cherries.
- In sauce pan over medium heat, melt butter and sweat the remaining shallot.
- Add port wine and reduce.
- Add cherries, then demiglace, and simmer until reduced by half. Set aside.
- Wash and trim the woody stems from the asparagus, put the spears a single layer into a cooking pouch; add a tablespoon of the butter and vacuum seal.
- Submerge the pouch, along with the veal, in the water oven to cook for 30 minutes.
- Transfer the pouch to an ice water bath for a few minutes.
- At service, lightly heat with butter, and season to taste with salt and pepper
To plate the dish:
- Remove pouch of veal from the water bath, remove the veal from the pouch, pat it dry and sear in hot pan with butter until golden brown. No more than a minute.
- Cut the meat into 6 medallions.
- Center a ring mould on a warmed plate, fill with risotto, and gently remove the ring.
- Fan out asparagus spear to side of the plate.
- Lay medallions of veal along one side of the risotto tower.
- Drizzle sauce along lower edge of veal and top with the mushroom garnish