Grain-Fed Veal Tenderloin With Truffled Potato Napolean

• 5 Ounces Grain-Fed Veal Tenderloin
• 1 1/4 ounce Hudson Valley Foie Gras
• Seasoning
• 2 ounces Wild Mushroom Assortment including Lobster, Chantrelles, Oyster, and Morels
• 1 ounce Good quality Brandy
• 2 ounces Veal Demi-Glace
• 1 each Truffled Potato Napoleon
• 1 Tbl Carrot Hay
• Ingredients for the Truffled Potato Napoleon (yield 24 orders):
• 5 pounds Idaho Potatoes
• 8 ounces Softened Cream Cheese
• To Taste Salt and White Pepper
• 4 ounces White Truffle Oil
• 2 ounces Fine Chopped Truffle Peelings
• 1 pound Shiitake Mushrooms
• 1 pound Oyster Mushrooms
• 2 ounces Butter

1. Season and sear the grain-fed veal tenderloin until desired temperature and set aside for two minutes to rest.
2. Meanwhile, saute the assorted wind mushrooms in 1 tablespoon of butter until just wilted and deglaze with brandy.
3. Add veal demi-glace and turn to a simmer. In a seperate pan, melt 1 tablespoon of butter until it browns slightly and
4. quickly sear the prepared foie gras, turning quickly after 30 seconds.
5. Peel the potatoes and cut half into chunks for poaching. The other half will be cut into 1/4 inch wide pieces and then
6. cut with a 2 inch wide cookie cutter to get a perfectly round shape. These round "napoleon layers" will be poached
7. slightly to cook them but not overly so they stay whole. All of the scrap potato pieces should be added to the chunked
8. pieces and cooked until soft. Drain the liquid from the potato chunks and make mashed potatoes with using the
9. cream cheese, salt, pepper and truffle oil. Saute the mushrooms with the butter, seasoning them, and set aside.
10. Building the Napoleons:
11. Using a 3 inch tall by 2 inch wide round tube placed on a parchment covered sheet pan, place one potato disk on
12. the bottom inside the tube. Top that with a little mashed truffled potatoes. Top that with another potato disk. Top that
13. with some sauteed mushrooms and a little truffled mashed potatoes and then top that with another potato disk.
14. Place spatula under the entire tube and lift to serving plate.
15. Plating:
16. Place seared grain-fed Veal Tenderloin in center of plate, place warmed Truffled Potato Napoleon(recipe follows)
17. at 12 o'clock. Place quickly seared Foie Gras on top of Grain-Fed Veal Tenderloin and drizzle the Brandied
18. Wild Mushroom Demi-Glace over the top of the foie gras and onto the plate at 6 o'clock.
19. Top the Foie Gras with the Carrot Hay.

grainfed, chantrelles, brandy, potato napoleon, tbl carrot, ingredients, potatoes, cream cheese, salt, truffle oil, shiitake, mushrooms, butter

Taken from www.epicurious.com/recipes/member/views/grain-fed-veal-tenderloin-with-truffled-potato-napolean-52621371 (may not work)