Roast veal cutlet, veal jus Gras split with jalapeno Coriander oil

Pan-roasted veal

Season:

• Season the veal cutlet generously with salt.

Heat pan:

• Heat tallow in a medium-hot pan.

Cook veal:

• Place the veal cutlet in the pan and cook on one side for 3 minutes.

Flip and baste:

• Turn the veal cutlet over.
• Add butter, garlic, rosemary, and thyme to the pan.
• Baste the veal with the melted butter and aromatics.
• Cook for an additional 2 minutes or until the internal temperature reaches 56°c (132°f).

Rest:

Remove the veal from the pan and let it rest for 5 minutes before serving. Brush with dijon and press into chopped coriander or parsley.

Jus Gras

Prepare eschallots:

• Finely dice the eschallots and set aside.
• Finely chop the parsley or coriander.

Cook eschallots:

• In a pan, heat a small amount of oil or butter over medium heat.
• Add the diced eschallots and cook for 1 minute, until softened but not coloured.
• Season with a pinch of salt.

Combine ingredients:

• Add the veal jus to the pan with the eschallots.
• Bring to a boil and then reduce to a simmer.

Add marrow and cream:

• Stir in the diced bone marrow and cook until it starts to melt.
• Add the cream and butter, stirring until well combined and the sauce has thickened slightly.

Season and finish:

• Add the vinegar, sugar, and lime juice to the sauce.
• Stir in the finely chopped parsley or coriander.
• Taste and adjust seasoning as needed.

Serve:

Keep warm until ready to serve.

Jalapeño coriander oil

Blend:

• In a blender, combine the fresh coriander, sliced jalapeño, and 400ml of neutral oil.
• Blend until 60c.

Strain:

• Pass the mixture through muslin to remove solids.

Reserve:

• Store the strained oil in a clean, airtight container.
• Keep in a cool, dark place.