Mustard, Rosemary and Fennel Spiced Veal with grilled Brussel Sprouts

Name: Mustard, Rosemary and Fennel Spiced Veal with grilled Brussel Sprouts
Prep time: 60 min
Total time: 60 min
Yield: 5
Ingredients: 5 tbsp. Mustard Seed; 1 Rosemary Stalk, (rough chop); 2 tbsp. Fennel Seed; 3/4 tsp. White Pepper; 1 tsp. Grey Salt; 1 clove of Garlic, (rough chop); 5 Veal Medallions; 1 tbsp. Olive Oil; 3/4 of a pound of Brussel Sprouts; 2 tbsp. of Olive Oil; 1 clove of Garlic, (minced); 1 lemons juice; 2 tsp. of Orange zest; 1 tsp. Black Pepper; 1/2 tsp. Orange Juice; 1 tsp. Canola Oil; A loaf of ciabbata; 4 tbsp. Orange Juice; 2 tsp. Cold butter; 2 tsp. shallots

5.0 out of 5 · 2 ratings

Active time: 60 min

Total time: 60 min

Serves: 5

The mild flavors combine to make a symphony of deliciousness.

Chef's notes

I hope you enjoy this recipe as much as I do. I'm only 11 years old and if I can make a recipe and prepare it, than you can. I know, I know I sound like a T.V. show host, but seriously this is not challenging if you follow these steps. You can certainly play around with the sauce by adding leeks instead of shallots. Even add garlic, in small quantities, any mirepoix shall do. I just ask you this, please do not play around with the Rosemary, Mustard, Fennel. The duo of classic mixtures, such as the Rosemary and Fennel are perfect when ocompanied by the Mustard. The Mustard just adds just that mellow flavor to fit a king. Enjoy! (Serve this with White wine, preferably Sauvignon Blanc. I know I'm only 11 but, I know my wines.)

Steps

Grinding Spices and coating meat

Ingredients

5 tbsp. Mustard Seed
1 Rosemary Stalk, (rough chop)
2 tbsp. Fennel Seed
3/4 tsp. White Pepper
1 tsp. Grey Salt
1 clove of Garlic, (rough chop)
5 Veal Medallions
1 tbsp. Olive Oil

With Mustard, Fennel and pepper, find heavy pan, and grind slowly, using a back and forth motion, or you can use a spice grinder. Once the ingredients are ground, roughly chop Garlic and Rosemary. This assists your spice grinder in the grinding process. Add all ingredients, plus salt, to spice grinder. Grind until all spices, and other ingredients are fine, incorporated and smooth to the touch. Coat veal with oil and rub meat with spice rub. Let meat sit for 25 minutes. While that sits, make brussel sprouts and the "marinade."

Preparing Brussel Sprouts

Ingredients

3/4 of a pound of Brussel Sprouts
2 tbsp. of Olive Oil
1 clove of Garlic, (minced)
1 lemons juice
2 tsp. of Orange zest
1 tsp. Black Pepper
1/2 tsp. Orange Juice

Prepare Sprouts by first cleaning off any excess dirt. Halve and add to large mixing bowl. Mince garlic and add to bowl along with Olive Oil. Mix thouroghly until all Brussel Sprouts are coated thickly with oil. Add orange zest along with Orange juice. Mix thouroughly, until when smelled, sprouts have orangey aroma. Add black pepper and lemon juice. Let marinate for 10 minutes while you sear meat. (For best results, grill lemon until charred and firm.)

Searing the Meat

Ingredients

1 tsp. Canola Oil

Heat non-stick pan until droplet of water bounces around and around. When hot, add veal and sear for 2 minutes on each side, depending on choice of doneness and width of veal. Once done, let rest for 6 minutes while you grill your Brussel Sprouts.

Grilling Brussel Sprouts and ciabbata

Ingredients

A loaf of ciabbata

Heat grill to 500 degrees. Place Sprouts flat side down and grill until charred or about 2 and a half minutes. Turn down heat to 350 and cook for 1 more minute. Remove and add Ciabatta for 1 minute per side.

Making Sauce and Plating

Ingredients

4 tbsp. Orange Juice
2 tsp. Cold butter
2 tsp. shallots

In sauce pan add 1 tsp. of butter to pan and add shallots until tender and browned. Add orange juice and heat. Add remaining butter and making figure eight, stir in. Place veal on top of Sprouts and spoon over sauce.

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4 Comments

Lili F • June 19, 2009 at 07:08PM

My mouth is watering just reading this recipe! How can an eleven year old know so much about food and cooking? Ethan, you can cook in my kitchen anytime! I love this recipe: it looks easy enough, the process is broken down into understandable steps, it uses common ingredients and kitchen tools, and it's quick. But the most impressive part is how you've married the flavors in a unique combination that is sure to enhance the taste of both the veal and the sprouts. I'm going to try it, and with a Sauvignon Blanc, too!

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Lili F • June 19, 2009 at 08:00PM

I can't believe my cousin is now like famous! I totally want to try your recipe. Can you make something with mashed potatoes? I LOVE mashed potatoes. Love Ilana (your awesome, little, adorable cousin!)

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Barbara I • June 20, 2009 at 01:42AM

I'M SO PROUD OF YOU. WAS IT MY ROSEMARY ? MY KITCHEN AWAITS WHENEVER YOU NEED AN AUDIENCE.

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Lili F • June 20, 2009 at 03:01PM

Ethan!!! You are a chef on the verge of greatness. I'm going to try to convince my mom to make it on fathers day! I may even try the brussel sprouts! One question. I love pasta. Could you make a recipe with pasta, (just don't make it be like macaroni + cheese!)? Cook for passover next year!!!

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The First 3 Are On Us

4 Comments

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