Mesquite Grilled Provimi Veal Flank Steak Sweet Pea Wild Mushroom Tart Pistachio-Candied Ginger “Gremolata” Cabernet Reduction

Serves 30

Veal Flank

• 15# Veal flank, trimmed and marinated in EVOO, garlic, parsley and thyme.

Method

• Grill over Mesquite wood to mid rare. Allow to rest for 5 minutes at least.
• Grill over Mesquite wood to mid rare. Allow to rest for 5 minutes at least.
• Cut across the grain in about ¼ “ slices.
• Serve in four to five ounce portions.

Sauce

• 1½ Bottles Travis Peak Estate Reserve Cabernet Sauvignon 2002 (Reserve ½ bottle for the tarts)
• 3 Tablespoons Brown sugar
• 2 Cloves Garlic, smashed
• 1 Shallot, minced
• 4 Each Parsley sprigs
• 4 Each Thyme sprigs
• Pinch of salt

Method

• Place all the ingredients in a small, heavy bottomed saucepan and gently bring to a boil. Stir occasionally to dissolve the sugar.
• Reduce heat and simmer for about 1 hour.
• When the bubbles begin to get about the size of a pea and the mixture coats the back of a spoon easily it is ready. You should have around a 3 cups.
• Strain this mixture, season with salt; keep it in a warm place.

Sweet Pea Wild Mushroom Tart

• Tart shell: (quality 4” store-bought shell OK)
• 7½ Cups AP flour
• 6 Each Eggs
• 3 Tablespoons Sugar
• 1 Tablespoon + 1teaspoon Salt
• 1½ Pound Butter, chilled, diced

Special equipment needed: 30 individual (4-inch) tart pans, pie weights (beans or rice will work)

Method

• Mix the flour with 1 of the eggs in a large bowl. Add the sugar and salt. Using a pastry cutter or your hands, incorporate the butter. Work in the remaining eggs. Gather the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 425 degrees F.
• Roll out the dough 1/4-inch thick on a clean, lightly floured work surface. Cut out 30 (4- inch) rounds.
• Fit the disks into the tart pans, then prick each with a fork to prevent puffing. Line each tart shell with aluminum foil, then fill with pie weights.
• Bake until the edges of the tart shells begin to color, about 12 minutes. Remove the weights, foil, and continue baking until the tart shells are golden brown.
• Remove the shells from the oven and reserve in a warm place.

Yield: 30 individual (4-inch) tart shells

Tart filling

• 4 Quarts Heavy cream
• Thyme sprigs
• Parsley sprigs
• 4” Piece Ginger, cut into very thin coins
• 1 Cup Veal demi glace
• ½ lb. Butter
• 8 Ounces EVOO
• 5 Each Shallots, minced
• 5 Each Garlic cloves, minced
• 4 lbs. Wild Mushrooms, assorted, washed, trimmed
• ¼ Cup Parsley, chopped
• 4 Tablespoons Thyme, chopped
• ½ Bottle Red wine from Sauce for veal
• 1 Cup Parmesan Reggiano, grated, not powder
• 4 lbs. Sweet Peas, blanched
• Salt and pepper to taste
• Lemon juice to taste

Method

• Put heavy cream, ginger, parsley sprigs and thyme sprigs in a heavy bottomed saucepan. Bring to a boil, reduce to a simmer and cook until reduced by ½ and coats the back of a spoon. Add demi and simmer until incorporated.
• Strain and set aside in a warm place.
• Add Butter and EVOO to a large pan over medium heat.
• When butter starts to foam add shallots, cook until fragrant.
• Add garlic, cook until fragrant.
• Add mushrooms, turn heat to medium high and sauté until they begin to give up their liquid.
• Add parsley and thyme.
• Deglaze with the cabernet reserved from the sauce reduction.
• Sauté mushrooms until wine is absorbed.
• Pour in reduced cream-demi mixture.
• Add parmesan and stir to combine.
• Add peas just before service to heat.
• Season with salt and pepper
• Add just enough lemon juice to brighten the sauce but not overpower it. Start with 1 tablespoon then add more if needed. You can always add more but you can’t take it out.
• Divide the tart filling evenly among the shells.

Ingredients

• Pistachio-Candied Ginger “Gremolata”
• ¾ lb. Pistachios, rough chopped
• ¾ lb. Ginger, candied or crystallized, rough chopped
• Zest of 1 lemon
• ½ Cup Parsley, minced
• 4 Each Garlic cloves, minced
• Sel Gris to taste (needs to be a crunchy salt)
• EVOO

Method

• Combine all the ingredients in a bowl except the EVOO.
• Add just enough to give a little shine.
• Sprinkle on top of veal for garnish.

Plating

• Place the tart in the center of a large plate.
• Put about four ounces of sliced veal on top center of tart.
• Use a sauce spoon to drizzle on veal and around the tart
• Sprinkle “Gremolata” over veal and a little on the plate.

Enjoy!

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