Ingredients
4 grain-fed veal cutlets, 150 g (5 oz) each
10 ml (2 tsp) olive oil
5 ml (1 tsp) butter
Salt and freshly ground pepper to taste
125 ml (1/2 cup) unsweetened apple juice
125 ml (1/2 cup) demi-glace sauce
15 ml (1 tbsp) fresh rosemary or 5 ml (1 tsp) dried rosemary
Stuffing
300 g (10 oz) Portobello mushrooms, diced into 1 cm (1/2 in) cubes (about 3 mushrooms)
1 clove of garlic, chopped
15 ml (1 tbsp) butter
Salt and freshly ground pepper to taste
60 ml (¼ cup) roasted walnuts or pistachios, coarsely chopped
15 ml (1 tbsp) orange zest
Preparation
In a large frying pan, brown the Portobello mushrooms and garlic in butter at moderately high heat for 5 minutes until the mushroom liquid has completely evaporated. Season with salt and pepper during cooking. Remove from heat, stir in the walnuts and orange zest. Transfer to a bowl to cool.
Place a quarter of the stuffing on each cutlet and roll them to form paupiettes. Tie each one up with string.
In a nonstick frying pan, heat the oil and butter at high heat until the butter foams. Season the paupiettes with salt and pepper and sear them for 3 to 4 minutes on each side, turning a few times until nicely browned.
Pour in the unsweetened apple juice, demi-glace sauce and add the rosemary. Cover and simmer for 10 minutes, turning the paupiettes a few times. Remove the paupiettes and keep warm.
Boil down the sauce for a few minutes.
Remove the string from the paupiettes and coat in sauce.
Serve paupiettes with a green vegetable.
