Tenderloin
015 Veal Napoleons with
Asparagus Tips & Potato Gnocchi
  
Serves 4
Ingredients
POTATO GNOCCHI:
3 russet potatoes, baked 1 hour at 350°F
˝ cup flour
1 egg
Salt and pepper, to taste
2 tablespoons butter
NAPOLEONS:
8 (3 oz) veal tenderloin cutlets
Salt and pepper to taste
Flour, for dredging
1 tablespoon vegetable oil
8 (1˝ oz) pieces lobster meat
˝ cup Madeira wine 8 (2 oz) slices
Gruyere cheese
PLATE GARNISH:
8 grilled asparagus tips
Directions
Remove and discard potato
skins.
In bowl of electric mixer with
kneading attachment, place potato meat, flour, egg and salt and pepper and
knead until just incorporated.
Remove dough from mixer and
separate into 2 pieces.
On lightly floured surface,
roll each piece into a long, thin snake, about ˝
inch in diameter.
Slice dough every 1 inch,
creating small pieces.
2. Boil gnocchi in lightly salted, rapidly boiling water 4 minutes, or
until they rise to top of water.
Remove gnocchi and place on
towels to dry.
In small sauté pan over medium
heat, add 2 tablespoons butter and sauté gnocchi until golden brown.
Remove from pan and set aside
in warm place.
3. Preheat oven to 350°F.
Lightly salt and pepper veal
cutlets, then dredge in flour.
Sauté in medium sauté pan with
1 tablespoon oil until lightly browned, about 1 minute per side. Set aside
on towel to drain.
Place uncooked lobster into
same pan.
Pour Madeira into pan to
deglaze and place in oven 4-5 minutes, or until lobster is cooked.
4. Place 5-6 gnocchi around entire rim of each plate.
Place 1 piece of veal in center
of each plate.
Place lobster with sauce
directly on top of veal.
Place 1 slice of Gruyere over
lobster.
Repeat layers.
Place asparagus tips around
plate and serve.
Nutrition data per serving:
Calories 1,279 (51 percent from
fat); 72.3 g fat (sat 35.1 g, mono 25.3 g, poly 4.6 g); protein 104 g;
carbohydrates 45 g; fiber 3.06 g; cholesterol 399 mg; sodium 1,158 mg;
calcium 1,221 mg.
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