Veal Roulade with a Dijon Chive SaucePrint Recipe
- 4 thin pieces veal
- 4 tbsp extra virgin olive oil
- 1 yellow pepper
- 1/8 cup water
- 2 tbsp dried chives
- 1 tbsp lemon juice
- 8 pieces twine, each about 4-6 inches long
Preheat the oven to 350 F. Take out the meat and make sure it comes to room temperature. Julienne the yellow bell pepper and add it to a large non stick pan that can be placed in the oven with 2 tbsp of olive oil. Cook it down, stirring frequently for 10 minutes, season with salt and pepper and once it is done cooking transfer to a bowl and set aside. Add the remaining 2 tbsp of olive oil
One a clean plate or working surface take each piece of veal and lay it out flat. Place 1/4 of the yellow bell pepper on one end of the veal and roll the meat around the pepper. Once a nice roll has been formed, one the same plate lay down two pieces of the twine and center the veal roll on the twine so each piece is 1 inch from the ends. Secure the twine by tying a knot a trimming off and excess twine. Set the roll aside and repeat with the remaining three pieces of veal and divide the yellow pepper evenly (1/4 of the pepper into each roll).
Once all the rolls are ready, heat the non stick pan on a high heat and add the veal rolls, turning to brown on all sides.
Take it off the heat and add the dijon, water, chives and lemon juice. Place the entire pan into the oven to cook for 30 minutes.
To serve, cut the twine off with kitchen scissors and layer on top of vegetables or mashed potatoes and drizzle with remaining sauce.
The veal here is served with a head of Swiss Chard and hijiki seaweed. To make this, let the hijiki rehydrate in water for 30 minutes and drain. Heat up 2 tbsp of coconut oil and add chopped swiss chard, hijiki, 1 tbsp of coconut minos and cook until chard is tender.
Pink champagne is what you’ll want to pair with this dish. There is no butter added to this dish, but the dijon and olive oil create a rich coating for the thin veal pieces that champagne just tends to cut through perfectly. Its a simple dish that requires a little bit of love in terms of the prep work, but gets finished in the oven so your hands off for most of the time. If your butcher doesn’t have thin veal pieces on hand, use a meat tenderizer between two pieces of saran wrap to get each piece to about 1/8″ thick. Roulade is literally a roll, so in order to get the meat to roll around the stuffing and itself it must be thin. Once you have the rolls made, a quick sear and topping of your sauce gets thrown in the oven and dinner is ready in 30 minutes!