Veal Scallopini in Mustard-Tarragon Cream Sauce
with Roasted Romanesco
Cooking time
30 minutes
Servings
2/4
Calories
960 /serving
Tender is the night that this elegant spread graces the table. On show are grain-fed veal cutlets, pan-cooked in butter, and bathed in a savvy sauce that’s creamy, mustardy and herby (thanks to spring-fresh tarragon). Completed with romanesco and orzo, these are eye-catching plates.
We will send you:
- 340g Grain-fed veal cutlets (raised without antibiotics by Canadian farmers)
- 1 Shallot (or onion)
- 1 Head of romanesco
- 4g Tarragon
- 140g Orzo
- 30ml Vegetable demi-glace
- 30ml Whole-grain mustard
- 30ml Sherry vinegar
- 90ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
51 g
Saturated Fat
24 g
Sodium
1010 mg
Total Carb
71 g
Sugars
10 g
Protein
51 g
Fibre
7 g
Preparation
Roast the romanesco
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Remove the core of the romanesco; cut the head into small florets.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until tender.
Boil the orzo
- Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve, peel and mince the shallot.
- Pick the tarragon leaves off the stems; roughly chop the leaves.
Cook the veal
- Pat the veal dry; season with the remaining spices and S&P.
- In a large pan, heat a thin layer of oil and 1 tbsp butter (double for 4 portions) on medium-high.
- Working in batches, add the veal* and cook, 2 to 3 min. per side, until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- In the same pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high.
- Add the shallot and sauté, 1 to 2 min., until fragrant; season with S&P.
- Add the vinegar and sauté, 30 sec. to 1 min., until evaporated.
- Add the mustard, cream, demi-glace, ½ the tarragon and S&P.
- Simmer, scraping up any browned bits, 2 to 3 min., until thickened.
Plate your dish
- Divide the orzo between your plates.
- Top with the romanesco and veal.
- Spoon the sauce over the veal.
- Garnish with the remaining tarragon. Bon appétit!
