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Tournedos con Finanziera (Piedmont)

Meat

Ingredients

Amount

Calf's sweetbreads..................

1/2 pound

Salt......................................

 

Veal bone marrow..................

1/2 cup

Pepper..................................

 

Wine vinegar.........................

4 teaspoons

Onion, chopped......................

1 small

Carrot, chopped.....................

1

Celery, chopped.....................

1 stalk

Butter...................................

5/8 cup

Madeira Wine.........................

 

Pickled mushrooms, diced........

1/4 pound

Pickled gherkins, diced............

2 ounces

Veal, cut from the leg 1/2 in thick...

6 slices

Flour...........................................

4 teaspoons

Remove all the hard tubes, etc. from the sweetbreads, then wash and soak them in cold water with a pinch of salt for 1 hour to remove the blood. Drain and rinse. Put them into a pan with the marrow, cover with cold water, add a pinch of salt and pepper, the vinegar, onion, carrot and celery, and bring slowly to the boil; simmer for 4 minutes. The sweetbreads are done after the water reaches boiling point.  Take them from a pan and drop them immediately into cold water. Remove any fat and left-over membrane. Cut the marrow and the sweetbreads into cubes. ( the stock with the chopped vegetables can be used later for a soup.)

In another pan, heat 4 tablespoons butter and saute the sweetbreads and marrow very gently until golden. Season with salt and pepper, and add 1/2 cup Madeira. let the wine reduce, then add the mushrooms and gherkins. Mix well, cover and keep hot. This is Financiere Sauce, Piedmont style.

Shape the veal slices into tournedos, tie with thread and flour lightly. The thread keeps the tournedos in shape while cooking and can be omitted if perfection of shape is not demanded. Heat the remaining butter in a frying pan and brown the tournedos on both sides. Add salt, sprinkle with 2 to 3 tablespoons Madeira and let the wine reduce very slowly. When the meat is tender, take it from the pan. Remove the threads, arrange the tournedos on a heated serving dish and top each one with a little of the sauce. Serve immediately.

Serves 6.

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