Veal Roulade with Green Asparagus and Mushroom Sauce
Ingredients
- Ingredients
- 4 slices Veal cutlet (about 140 grams or approximately 5 oz each)
- 500 grams green Asparagus
- 1 Tbsp hot Mustard
- 4 slices Prosciutto
- 200 grams Porcini mushroom
- 1 shallot
- 1 garlic clove
- 5 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 tsp Tomato paste
- 100 milliliters Rosé
- 300 milliliters Veal stock
- 2 Tbsps butter
Preparation steps
Rinse the cutlets, pat dry and pound flat. Peel the bottom third of the asparagus. Brush the meat slices thinly with mustard and top with the prosciutto slices. Place the asparagus across the meat and roll up. Secure with toothpicks.
Trim the mushrooms and cut in half or quarters, depending on size. Peel the shallot and garlic and chop finely. Season the roulade with salt and pepper and sear in a pan with 2 tablespoons oil. Remove from the pan and cook the mushrooms in 2 tablespoons oil until browned and remove from the pan.
Sauté the shallot and garlic in the pan drippings along with the rest of the oil. Stir in the tomato paste and deglaze with the wine. Allow to reduce slightly, then pour in the broth. Allow to boil down by about half, arrange the roulades in the pan, cover and simmer for about 30 minutes over low heat.
Remove the toothpicks from the rolls and arrange on plates. Add the cold butter to the sauce and whisk to combine. Add the mushrooms to the sauce and season with salt and pepper. Serve the roulade drizzled with the rich sauce.
