Tenderloin 015    Veal Napoleons with Asparagus Tips & Potato Gnocchi

Serves 4

Ingredients

POTATO GNOCCHI:
3 russet potatoes, baked 1 hour at 350°F (175°C)
½ cup flour 125ml
1 egg
Salt and pepper, to taste
2 tablespoons butter  60ml

NAPOLEONS:
8 (3 oz - 90g) veal tenderloin cutlets
Salt and pepper to taste
Flour, for dredging
1 tablespoon vegetable oil
8 (1½ oz - 45g ) pieces lobster meat
½ cup (125ml)  Madeira wine 8 (2 oz - 60g) 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 ½ 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 (60ml) butter and sauté gnocchi until golden brown.

Remove from pan and set aside in warm place.

3. Preheat oven to 350°F. (175°C)

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.
 

Recipe source:  Scott Savage, executive chef, The Cliff House at Pike's Peak