Explore ‘Savory Elegance,’ a delightful blend of spinach, hazelnuts, and red veal. This recipe combines rich flavors for an exquisite culinary experience.
Savory Elegance: Spinach and Hazelnut Medley with Red Veal Delight
Creating a culinary masterpiece at home can be both an art and a delightful experience. Today, we delve into a recipe that’s perfect for those special occasions when you want to impress your guests with a dish that not only tastes sublime but also exudes sophistication. Introducing “Savory Elegance: Spinach and Hazelnut Medley with Red Veal Delight“. This dish harmonizes the delicate flavors of veal with the earthiness of spinach and the nutty richness of hazelnuts. Let’s embark on this gastronomic journey.
Ingredients
For the Veal:
- 4 pieces of veal medallions (approximately 150g each)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1/2 cup beef stock
- 1 teaspoon fresh thyme leaves
For the Spinach and Hazelnut Medley:
- 500g fresh spinach leaves, washed and trimmed
- 1/2 cup hazelnuts, roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Zest of 1 lemon
- 1 tablespoon lemon juice
Instructions
Preparing the Veal:
- Begin by seasoning the veal medallions with salt and freshly ground black pepper on both sides. Allow them to rest at room temperature for about 15 minutes.
- In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the veal medallions. Sear each side for about 3-4 minutes until they are nicely browned, ensuring you do not overcrowd the skillet. You may need to do this in batches.
- Once browned, remove the veal from the skillet and set aside. In the same skillet, reduce the heat to medium, and add the unsalted butter. As it melts, add the minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the red wine, using a wooden spoon to scrape up any brown bits from the bottom of the skillet. Let it simmer for about 2 minutes to slightly reduce, then add the beef stock and thyme leaves.
- Return the veal medallions to the skillet, reduce the heat to low, and let them simmer for about 5-7 more minutes or until they reach your desired level of doneness. Remove from heat, and let the veal rest in the sauce while you prepare the medley.
Making the Spinach and Hazelnut Medley:
- In a separate large skillet, heat olive oil and butter over medium heat. Add the minced garlic, and cook for about 30 seconds until fragrant.
- Add the chopped hazelnuts, stirring occasionally, and cook them for about 2-3 minutes until they are toasted and slightly browned.
- Introduce the fresh spinach to the skillet, gently tossing with the hazelnuts. Sauté for about 3-4 minutes until the spinach has wilted and is tender.
- Season the medley with salt, freshly ground black pepper, lemon zest, and lemon juice. Give it a final toss to ensure all the flavors are well incorporated.
Conclusion
With both elements prepared, it’s time to plate your dish. Place a generous portion of the spinach and hazelnut medley in the center of each plate, gently top with the succulent veal medallion, and drizzle some of the reduced red wine sauce over the top. “Savory Elegance: Spinach and Hazelnut Medley with Red Veal Delight” is now ready to impress and enchant your guests. The harmony of flavors, the tender veal, the richness of the hazelnuts, and the freshness of the spinach together create a dish that truly celebrates the art of culinary elegance. Enjoy your creation!