Pave' of porcini crusted milk fed veal loins

(Serves four)

Ingredients:

For the Porcini crust

2 tbsp extra virgin olive oil

225gm porcini mushrooms (or other suitable mushrooms) trimmed and sliced 1/8 inch thick

1 clove garlic, peeled and crushed

1 sprig fresh thyme

1/4 tsp crushed black peppercorns

1/2 cup bread crumbs

3 tbsp unsalted butter

For the veal loins

2 tbsp unsalted butter

4-170gm veal loins

2 garlic cloves, peeled and sliced in half

2 sprigs fresh thyme

Salt and freshly ground pepper to taste

1 cup beef stock or substitute with low sodium (store bought) beef stock

Preparation:

Heat olive oil and cook mushrooms, garlic and thyme. When the water in the mushrooms has completely evaporated, add the salt and pepper. Remove from heat when mushrooms are golden brown.

Discard the garlic and thyme, set aside to cool. When cool, place the mixture in a food processor and puree the mixture adding the breadcrumbs.

Place the mixture between two pieces of parchment paper and roll into a thin square, about 1/4 inch thick. Wrap the pack in plastic and place in freezer for 30 minutes.

Remove from the freezer and cut into four equal squares. Keep refrigerated until needed.

Heat the butter in a skillet over medium high heat. Season the veal loins with salt and pepper and cook on each side for approximately eight minutes. Set aside and keep warm. Add the beef stock and reduce by half. Set the sauce aside.

Place one piece of the porcini crust on top of each piece of veal and place under the broiler until the tops are golden brown, about four minutes.

To serve, place a spoonful of ready mashed potatoes onto a warm plate and transfer each piece of veal and porcini crust onto the top of the mashed potatoes. Garnish with salad of baby greens and spoon the sauce around it.