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Ingredientes
- 2 x Ears fresh corn, in their husks
- 4 x Boneless veal steaks, (5-oz) Salt and freshly grnd pepper
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Finely minced onion
- 1 Tbsp. Coarsely grnd black pepper
- 1 1/2 c. Dark poultry stock
- 2 Tbsp. White wine vinegar
- 1/2 tsp Cornstarch
- 1/2 c. Heavy cream
- 4 Tbsp. Unsalted butter
- 1 Tbsp. Minced flat-leaf parsley
- 1 Tbsp. Minced cilantro
Direcciones
- Roast corn with husks on for 10 min. Season the veal medallions with salt and pepper. Put medallions in a frying pan with extra virgin olive oil and cook two min on each side. Strip the corn.
- After the veal is cooked, add in corn, onions, vinegar and stock. Combine heavy cream and cornstarch in a bowl and whisk. Add in to pan and stir. Add in parsley and cilantro. When it starts to thicken, add in butter a little bit at a time. Serve on mashed potato casserole made of mashed potatoes and sauteed mushrooms (optional).
- Larry Forgione is the author of "An American Place" and the chef at The Grill Room in New York City.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 268g | |
| Calories 944 | |
| Calories from Fat 847 | 90% |
| Total Fat 96.3g | 120% |
| Saturated Fat 46.92g | 188% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 48mg | 2% |
| Potassium 377mg | 11% |
| Total Carbs 21.42g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.03g | 2% |
| Protein 4.84g | 8% |
