Veal Wellington Recipe
RECIPE BY MAR'SEL CHEF DE CUISINE ANDREW VAUGHAN
Truffles are a delicious delicacy and, ounce for ounce, the most expensive food in the world. Chef Andrew Vaughan has curated the perfect pairing to boast this season’s market ingredients. The mar’sel white truffle menu is comprised of a five-course tasting experience, featured nightly during the months of November and December.
Take a page from our Los Angeles resort's chef and make your own veal wellington for the holidays!
To assemble, place seared veal loin on blanched and shocked leaves of Swiss chard. Be sure the veal is just seared and not fully cooked as you will be finishing by baking in the pastry crust.
Top veal with your favorite roasted mushroom purée; I love using King Trumpet mushrooms. The mushrooms are simply tossed in sea salt and a generous amount of olive oil and fresh herbs. Roast them at 400 degrees, then purée them in a food processor.
Wrap the veal in the Swiss chard and transfer to a sheet of puff pastry.
Brush pastry with egg yolk and seal on all sides. Bake at 450 degrees til golden brown.
At the restaurant, we top with white truffles and lower the temperature to 375 degrees to bake for an additional 25 minutes for a perfect medium rare. Serve immediately and enjoy with friends and family!
To experience mar’sel’s white truffle tasting menu, call 310.265.2836.