- Olive oil
- Pesto (sauce with herbs and garlic)
- 2 veal cutlets
- Beurre Blanc sauce
- Lemon and microgreens (for decoration)
Signature Dish ‚Veal O Bistro‚ with Pesto Whipped Mashed Potatoes and Pan Seared Artichokes prepared by Chef Cherakov.
Cover 2 veal cutlets in flour and place into an oil covered pan. Pan sear the veal cutlets until cooked thoroughly.
Cut potatoes and add to a pot full of water. Once water is brought to a boil, add salt and cook until potatoes are tender. Drain potatoes and return to the hot pot. Add broth and smash the potatoes up. Add pesto and smash to desired consistency.
Add the pesto whipped mashed potatoes and veal cutlets to a dish. Include a little Mediterranean flavor to this dish with pan seared artichokes. Top off the ‚ÄúVeal O Bistro‚Äù with a caper beurre blanc sauce (see below for directions) and a decorative touch with lemon and micrograss.
Making the Beurre Blanc
- 3 ounces shallots, peeled and finely chopped
- 1/2 cup white wine vinegar
- 1/2 cup white wine
- 4 tablespoons heavy cream or other liquid replacement
- 1 pound butter, cut into 1 inch cubes
- Salt and pepper to taste
Combine the shallot, wine, and vinegar in a small saucepan and bring to a boil. When the liquid is almost evaporated, add the heavy cream then slowly start putting in butter. When the first amount of butter is almost melted, add more. Do this until all of the butter is incorporated. Add capers and strain.