PARMIGGIANO CRUSTED VEAL TENDERLOIN
1 oz parmiggiano crust
1 oz quartered button mush
1 oz morels mushrooms
1 oz chanterelles mushrooms
1 pc Portobello mushrooms ( marinated in garlic , oil , rosemary , and grilled )
1/2 oz chopped thyme
1 oz chopped shallots
2 pc sage leaves
1 oz veal jus
6 oz veal tenderloin
salt and pepper to taste
1 oz butter
1 oz parmesan cheese ( grated )
1 oz white bread ( no crust )
pass the bread in a mixer , add the butter and the parmesan cheese , mix well and wrap in plastic , let sit for one hour in the refrigerator .
Marinate the veal in sliced shallots and sage for 1/2 hr. , sautÃ© in a hot pan with butter until medium rare ; put a 1/2 inch tick slice of Parmiggiano crust on top and pass under the broiler until nice and golden .
SautÃ© the mushrooms with butter and shallots , adjust salt and pepper .
For the sauce : sautÃ© the shallots in butter , add the thyme and the veal jus and let reduce to 1/4 .
Put the veal on top of the portabella mushrooms, the mushrooms ragout on the side and drizzle with the sauce ,garnish with asparagus sautÃ©ed in butter and chopped shallots .