Grilled Emerald Valley Veal T-bone with heirloom polenta, chanterelle mushrooms, wild onions & garden salad
Yield: 4 servings
Ingredients:
4 veal T-bones
sea salt, black pepper (ground) to taste
Heirloom polenta:
2 tablespoons extra virgin olive oil (EVOO)
2 garlic cloves, chopped
1 shallot, chopped
1 tablespoon rosemary, chopped
1 tablespoon sage, chopped
1 cup heavy cream
2 cups water
1 1/2 cups polenta
1/4 cup Parmesan, grated
sea salt, black pepper (ground) to taste
Chanterelle Mushrooms:
1 tablespoon extra virgin olive oil
5 ounces chanterelle mushrooms (or your favorite foraged mushroom)
sea salt, black pepper (ground) to taste
Wild Onions:
1 tablespoons extra virgin olive oil
8 wild spring onions, split lengthwise
sea salt, black pepper (ground) to taste
1 cup fresh picked herbs (parsley, mint, assorted blossoms)
Directions
1. Preheat your grill to medium high for 30 minutes prior to cooking.
Heirloom Polenta:
1. Using a medium sized heavy bottom sauce pot over medium-low heat, add the EVOO, garlic, shallots, rosemary and sage.
2. Sweat the garlic mixture until lightly golden brown. Add the cream and water and bring to a simmer.
3. Whisk in the polenta slowly by raining it into the simmering cream. Turn to low and stir frequently for 15 minutes. Be sure the polenta does not stick to the bottom.
4. Once the polenta has cooked for 15-20 minutes, it should be tender and ready to be seasoned.
5. Fold in the Parmesan cheese and season with salt and fresh ground black pepper.
6. Cover and reserve off the heat until served.
Chanterelle Mushrooms:
1. Toss the mushrooms in EVOO and season with sea salt and fresh ground black pepper.
2. Place evenly on the grill for 2-4 minutes, depending on the size of the mushrooms.
3. Remove and reserve until needed.
Wild Onions:
1. Mix the trimmed onions with EVOO and sea salt and fresh ground black pepper.
2. Place the onions on the grill laying across the grill. Mark on all sides and remove.
Veal T-bones:
1. Season meat with sea salt and fresh ground black pepper.
2. Grill evenly on both sides until desired doneness (suggested medium-rare).
3. Remove and allow to rest for 3-5 minutes.
Plating:
1. Once all ingredients are done and ready for plating, place a small amount of polenta on the plate.
2. Begin arranging the mushrooms and grilled onions neatly over the polenta.
3. Top the mushrooms with the herb salad.
4. To the side of the polenta, place the T-bone. You may choose to slice or not slice the steaks depending on your desired presentation.