Recipe - Roasted Variegated Potatoes With Garlic And Rosemary

1 Veal loin; boned
Salt
Freshly ground black pepper
One half pound Fontina cheese; cut into
thin
; slices
1 md Black truffle
Butcher's Twine
Drizzle of olive oil
1 pound Baby morels; cleaned
2 tablespoon Minced shallots
1 teaspoon Chopped garlic
One fourth cup Cognac
2 cup Veal reduction
2 teaspoon Finely chopped fresh thyme
leaves

Preheat the oven to 400 degrees F.

Place the veal loin on a cutting board. Cover with pieces of plastic wrap.
Lightly pound the meat to 1/2inch thick. Season both sides with salt and
pepper. Place the slices of cheese over the pounded meat. Shave the
truffles over the cheese. Roll the veal up tightly and secure with separate
pieces of string at 1inch intervals. In a large saute pan, over medium
heat, add 2 tablespoons of the oil. When the oil is hot, sear the veal for
a couple of minutes on all sides. Remove from the heat and place in the
oven. Roast for about 20 to 25 minutes for medium rare. Remove the veal
from the pan and set aside to rest.

Place the saute pan back over the heat. Add 1 tablespoon of the olive oil.
Add the mushrooms and shallots. Season with salt and pepper. Saute for 3
minutes. Add the garlic and continue to saute for 1 minute. Deglaze the pan
with the Cognac. Add the reduction and bring to a simmer. Simmer for 3 to 4
minutes. Remove from the heat and stir in the thyme. Remove from the heat
and set aside.

Using a carving knife, remove the string from the veal. Slice the veal into
1/2inch slices.

To serve, arrange the slices in the center of each plate. Spoon some of the
mushroom sauce over each slice. Serve immediately. Garnish with fresh thyme
leaves.

Yield: 4