Parsley Fleur de Sel Rubbed Veal Loin

Parmesan Puff

• 2 ounces unsalted butter, softened
• 2 ounces diced white bread, no crust
• 2 ounces parmesan cheese

Add butter, bread and parmesan cheese to food processor. Pulse until it forms a sticky dough. Divide into eight portions. Shape each into 2-inch disk. Refrigerate at least 2 hours.

Veal

• 1 tablespoon:chopped parsley
• 1 teaspoon:fleur de sel
• 1/2 teaspoon: freshly ground black pepper
• 8 - 4 ounce:veal loin medallions, trimmed
• 2 tablespoons:grapeseed oil
• 1/2 cup: chopped shallots
• 1/2 cup: pomegranate juice
• 1/4 cup :lemoncello liqueur
• 1 1/2: cups beef stock
• 1 teaspoon: chopped tarragon
• 1 teaspoon: whole grain mustard
• 1 teaspoon: unsalted butter

Combine parsley, fleur del sel and pepper in mixing bowl. Rub mixture on to veal. Add oil to large skillet over high heat. Sear veal 1 minute on each side. Transfer to baking sheet. Return skillet to medium heat. Add shallots. Cook 30 seconds, stirring constantly. Add pomegranate juice and lemoncello. Reduce by half. Add beef stock. Reduce by two thirds. Strain through fine sieve. Whisk in tarragon, mustard and butter. Adjust seasoning. Transfer sauce to sauce dish. Keep warm.

Corn Cake

• 2 cups :sweet corn kernels
• 1 cup : heavy cream
• 1/8 teaspoon : cayenne pepper
• 2 eggs :
• 2 egg :yolks
• 2 tablespoons : truffle oil
• 2 tablespoons :hazelnut oil
• to taste sea salt and freshly ground black pepper
• 1 tablespoon : unsalted butter, softened

Preheat oven to 300˚F. Add corn, cream and cayenne to saucepan over medium heat. Bring to simmer, stirring often. Transfer to blender. Puree until smooth. Transfer to mixing bowl. Whisk in eggs. Strain through coarse sieve, pressing on solids to extract maximum pulp. Whisk in oil. Season with salt and pepper. Butter six 4-ounce ramekins. Divide mixture between ramekins. Transfer to paper towel lined roasting pan. Add hot water halfway up sides of ramekins. Bake 40 minutes or until set. Remove from oven. Rest 10 minutes. Bon Appetit!