Summer Roasted Veal Tenderloin

Presented by Chef Clark Barlowe, Heirloom Restaurant


5oz Veal Tenderloin

2oz Chanterelle Mushrooms

1 Cup Heirloom Potatoes (diced and blanched)

1T Fresh Chopped Herbs (thyme, parsley, oregano, etc.)

1/2 Cup Fava Beans

4 Each Heirloom Tomatoes

1T Veal Reduction

Salt to taste

Pepper to taste

2T Olive Oil

2T Butter

Method of Preparation:

1.  Season veal with salt and pepper. Begin roasting veal steak in olive oil and butter blend. Medium high heat. Cook approx 4 minutes each side and allow to rest.

2. Pan roast potatoes and chanterelles in butter, season with salt and pepper add fava beans and fresh herbs and continue roasting.

3. Slice and plate heirloom tomatoes after seasoning with salt.

4. Plate potato mixture in the center of the plate. Place tomato slices around.

5. Slice veal and serve atop potatoes.

6. Garnish with veal reduction and micro sorrel.

7. All ingredients available from Charlotte Regional Farmers Market, Atherton Market, and Kings Drive Market.

8. As always it has Got to Be NC!