(WJBK) -- Get this recipe courtesy of Chef Aaron Montegomery from Luca's Chophouse in Rochester Hills.
Veal Charente: Sauteed all natural veal scallopini with wild mushrooms, tomatoes & leeks; finished with a cognac demi-glace & fresh rosemary.
Ingredients: 1oz cooking oil 1 tbsp butter 3-2.5oz Veal Scallopini (pounded thin) 1oz diced tomatoes 10z diced leeks 10z Cognac 4oz Veal demi-glace Salt & Pepper to taste Small amount of flour for dredging
Preparation: Lightly season and dredge veal in flour; shaking off any excess. Preheat saute pan with oil and pan sear each side of veal until golden brown. Remove Veal from pan and let rest. Sweat leeks and mushrooms in same pan until both soften then deglaze pan with Cognac (CAREFUL!!) alcohol will ignite. Reduce by half then add demi-glace and butter reducing again to a sauce type consistency. Return veal with tomatoes to pan for a brief period to maintain tenderness of veal. Garnish with a fresh sprig of rosemary and enjoy!