Great Chef Werner Matt

Veal Fillet Medallions with Asparagus and Herbs
Werner Matt
La Scala, Vienna Plaza
Vienna, Austria

Tender veal medallions are browned, then poached with vegetables and herbs. They are served with asparagus stalks and mixed fresh vegetables. Note that the asparagus stock shows up in the veal poaching liquid, and the trimmed ends of the asparagus stalks reappear in the vegetables. Chef Matt says this dish also works well with chicken breasts.

Serves 4

Lime Sauce
1/4 cup chilled sour cream
Juice and zest from 1/2 lime
Salt and freshly ground pepper

Asparagus
8 spears white asparagus, peeled and trimmed
1 quart water
2 tablespoons unsalted butter
Salt and freshly ground white pepper to taste
Pinch of sugar
Juice of 1/4 lemon
1 slice white bread (optional)
8 spears green asparagus, peeled and trimmed

Veal
Four 5- to 6-ounce veal fillet medallions
4 leek leaves, blanched
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
2 small shallots, sliced
1/2 garlic clove, crushed
1/2 cup mushrooms, cleaned and sliced
1 sprig mint
1 sprig tarragon leaves,
1 cup asparagus stock (water from cooking asparagus)

Vinaigrette
2 tablespoons olive oil
1 shallot, minced
1/4 cup pine nuts
1 Granny Smith apple
1 tablespoon apple cider vinegar
Juice from 1/4 lemon
Salt and freshly ground pepper to taste
1 heaping tablespoon chopped chives
1 heaping tablespoon tarragon
2 mint leaves, minced
1 sprig sweet basil

Vegetables
2 tablespoons unsalted butter
1 cup asparagus stalk pieces (trimmed off above), blanched
1 cup snow peas, strings removed, blanched
1 large tomato, peeled, seeded, and diced
1/4 cup asparagus stock (water from cooking asparagus)
Salt and freshly ground pepper

Garnish
8 chive stems
4 sprigs each tarragon and sweet basil

To prepare the lime sauce: Whisk the sour cream and lime juice together; adjust seasoning with salt and pepper. Add the zest. Whip with a stick blender. Cover with plastic wrap and chill in the refrigerator.

To prepare the asparagus: Peel the white asparagus. Tie with kitchen string into 2 or 3 bundles to protect it while it cooks. Put the asparagus bundles in a deep asparagus cooker or deep saucepan. Add the water so that the asparagus is standing in at least 1 inch of water; this helps the thick ends cook through while the more tender tips are steaming. Tear the bread into large pieces and add to the water to remove any bitterness as the asparagus cooks. Add the butter and seasonings and bring to a boil. Cover, lower the heat to medium, and cook 2 to 3 minutes, depending on thickness; the asparagus should be just al dente. Remove from heat and let stand in the hot broth. Tie the green asparagus into a bundle. Bring lightly salted water to a boil and add the green asparagus and some of the bread. Cover, lower the heat to medium, and cook 1 to 2 minutes, depending on thickness, until al dente. Remove from heat and let stand in the hot water. Drain both kinds of asparagus, leaving just a little juice for each, and reserve all the asparagus cooking broth. Keep the asparagus warm.

To prepare the veal: Shape the veal medallions into rounds and tie each with a leek leaf strip to preserve the shape. Season with salt and pepper. Melt the butter and olive oil together in a large saute pan or skillet over medium-high heat and sear the veal medallions 2 to 3 minutes on both sides, until well browned. Add the shallots, garlic, mushrooms, mint, and tarragon; season again with salt and pepper and add three-fourths of the reserved asparagus stock. Cover, reduce heat to medium, and poach for 2 to 3 minutes. Remove from heat and add the sweet basil. Set the pan aside for about 8 minutes, leaving the medallions in the liquid. Take the medallions out of the poaching liquid and drain; set aside on a plate and keep warm. Strain the stock.

To prepare the vinaigrette: Heat the olive oil over medium-high heat and add the shallots and pine nuts. Cook until they begin to toast. Peel, core, and dice the apple and add to the pan. Add the strained veal cooking stock (above), vinegar, and lemon juice, and season to taste. Cook 2 to 3 minutes, until the flavors blend. Remove from heat and stir in the herbs.

To prepare the vegetables: Melt the butter in a medium saute pan and saute the asparagus pieces and snow peas until heated through. Add the tomatoes and remaining asparagus stock and cook 3 to 4 minutes, or until the liquid has nearly evaporated. Season to taste.

Rewarm the asparagus spears in their juices.

To serve: Cut the veal medallions in half diagonally and place two halves, slightly offset, on each warmed plate. Arrange two pieces each of green and white asparagus on each plate. Decoratively arrange the vegetables on one side of each sliced veal medallion. Pour vinaigrette on the other side. Drizzle each plate with lime sauce. Cross two chives over each plate; garnish with sprigs of tarragon and basil.