SAUTEED VEAL STEAKS with Rum, Plantains, and Creole Mustard Cream
Plantains are discussed in my recipe for pork Havana "nueva." This starchy relative to the common banana is employed here to provide a somewhat sweet contrast to the heat of the grainy Creole mustard. If you are unable to find the creole variety, Pommery mustard is an excellent substitute.
Serves 4
2 very dark to black plantains
1 cup flour seasoned with 1 tablespoon cinnamon
8 to 16 tablespoons (1 to 2 sticks) butter 1 quart heavy cream 1 tablespoon veal or chicken demiglace (optional)
3 tablespoons creole mustard
Salt and pepper to taste
IV2 pounds boneless, skinless veal loin or tenderloin, cut into four 6-ounce steaks (they will be small in circumference, but thick)
Ч4 cup clarified butter or oil from Roast
Garlic (page 200) Ч4 cup dark mm
1. Skin the plantains by making a shallow incision through the length of each. Cut off both ends and slip the skin off. Cut the plantains on the bias into long pieces of equal size. Dredge the pieces in seasoned flour and tap off any excess. Reserve remaining flour.
2. Heat a heavy skillet until barely hot and add the unclarified butter. Allow it to foam, and tip the pan to coat the bottom. Now add the plantains and cook until lightly crusted and golden on both sides. Remove them to a plate and allow to cool to room temperature.
3. In a saucepan, quickly reduce the cream to the consistency at which it will barely coat the back of a spoon. Strain through a fine-mesh strainer into a bowl. Whisk in the demiglace. Now whisk in the mustard and keep sauce warm.
4. Preheat the oven to 450 degrees. Season the veal and dredge it in the flour left from the plantains. Tap off any excess. Heat a clean, heavy saute pan that will comfortably hold the meat. Add the clarified butter or garlic oil to the pan.
5. When the butter or oil is just hot, add the veal steaks, rolling them around on their sides to cook evenly and adjusting the heat so that they cook gently. Sear each end of the veal to seal in juices.
6. Discard the excess butter or oil, put the veal into the oven, and roast for approximately 3 to 6 minutes, turning the veal once.
7. Wash, dry, and reheat the skillet in which you cooked the plantains. Add the remaining unclarified butter and gently reheat the plantains.
8. Remove the veal from the oven and put it on a cutting board. Discard any butter or oil in the saute pan and add the rum. Carefully deglaze the pan and cook the rum down to 1 tablespoon. Add the cream sauce to heat it for a moment and to reduce it slightly.
9. Divide the sauce among 4 warm plates. Slice each piece of veal into 3 or 4 medallions, arrange them and the plantains over the creole cream sauce, and serve.
Either red or white would work equally well with this dish. For the white, I would recommend a dry aromatic wine with good acidity to stand up to the mustard-like a Sancerre or similarly styled Sauvignon Blanc. A Chinon or Bourgeuil from the Loire would be a nice red.