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Veal Shoulder Paillards with Idaho Potato Green Bean Salad

Veal Shoulder Paillards with Idaho Potato Green Bean Salad

From: Chef Alexandra Guarnaschelli, Butter, NYC. Yield: 12 servings.

4 1/2 lb. veal shoulder center roast from shoulder clod

36 slices (4 lb.) Idaho® russet potatoes, scrubbed, skin-on, sliced 1/2" thick
1/4 cup olive oil
as needed, salt and pepper
6 cups haricots verts, trimmed, halved
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
1 tsp. grainy, Dijon-style mustard
3/4 cup extra virgin olive oil

1 cup chopped onion
2 Tbsp. minced garlic
1/4 cup olive oil
3 cups roasted red pepper
1/4 cup veal stock
1/2 tsp. salt
1/2 cup diced roasted red peppers

as needed, salt and pepper
as needed, olive oil
6 cups sliced assorted exotic mushrooms
3/4 cup minced shallots
1 1/2cups diced California avocado as needed for garnish, chopped fresh parsley

Partially freeze veal roast and cut across grain into 1⁄4" thick paillards. Reserve.

For salad: Toss potatoes with olive oil, season with salt and pepper and roast in a 425°F oven. Keep warm.

Cook haricots verts until just tender; reserve.

To make vinaigrette: Mix vinegar, parsley, mustard and 1⁄4 tsp. each salt and pepper. Slowly whisk in extra virgin olive oil. Reserve.

For red pepper coulis: Saute onion and garlic in olive oil until tender. Puree onion mixture, roasted red peppers, veal stock and salt in a blender. Strain and stir in diced roasted red peppers. Keep warm.

Per order: Season 6 oz. veal with salt and pepper. Cook veal in olive oil in saute pan until it is browned and cooked to medium doneness; remove and keep warm. Saute 1/2 cup (1 oz.) mushrooms and 1 Tbsp. (1/2 oz.) shallots; reserve. Toss 3 warm potato slices, 1/2 cup haricots verts and 2 Tbsp. avocado with 1 oz. vinaigrette.

To plate: Drizzle 2 Tbsp. red pepper coulis on plate. Mound potato and green been salad over coulis. Top with veal, then sauteed mushroom mixture. Garnish with chopped parsley as desired.