Coffee-Roasted Veal Loin with Smoked Oyster Mushrooms

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
20 servings

This veal loin has a coffee-based rub, which pairs great with morel mushrooms, cauliflower, blueberries and Brussels sprouts.

Ingredients

20 4-oz. veal loin portions
2 cups crushed anodyne coffee beans
2 tbsp. salt
2 heads cauliflower
1 tbsp. yellow curry powder
2 cups 2% milk
2 cups chicken stock
1 tbsp. salt
3 lb. oyster mushrooms
½ cup pickling spice
1 tbsp. butter
1 tsp. canola oil
1 tbsp. white wine
1 tsp. lemon thyme, leaves left whole
Pinch salt
80 blueberries, for garnish, four per serving
20 tsp. butter, for garnish, 1 tsp. per serving
40 blanched Brussels sprouts, quartered, for garnish, 2 per serving

Steps

1. Roll edges of veal in crushed coffee. Sear in hot skillet. Finish in oven to desired doneness.

2. Combine cauliflower, curry powder, milk, chicken stock and salt in saucepot. Cover. Simmer until cauliflower is cooked through. Remove from heat. Puree until baby smooth. Strain.

3. Toast pickling spice in dry pan until it starts to smolder. Transfer to metal baking pan.

4. Place mushrooms in perforated pan over top and wrap tightly to trap smoke. Put over low heat to allow spice to continue smoldering. Smoke mushrooms.

5. To order: Melt butter, add mushrooms and thyme. Saute Deglaze with wine. Season to taste. Garnish and serve.

Recipe by  Watertown Regional Medical Center, Watertown, Wisc.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources