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Medallions of Veal Shenandoah
with Calvados Cream

“Probably the best and the worst thing that ever happened to me was
that I got a job in a restaurant at the impressionable age of fifteen.”
~ Chef Patrick O'Connell

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Medallions of Veal Shenandoah with Calvados
Cream and Fettuccine with Walnuts


Inn at Little Washington
Cookbook: A Consuming Passion
by Patrick O’Connell, 1996, Random House

“Every fall during apple season, Veal Shenandoah (named in honor of the
regional mountains) returns to our menu in a slightly different and more
evolved guise. It used to be a simple veal scallopini with a pan sauce made
of reduced apple cider and a cinnamon stick. Next we added a splash of
cream, and the the scallopini became medallions of veal tenderloin.
However you serve it, the combination of veal and apples is always won-
derful. We serve it with homemade fettuccine or Spaetzle. Garnishes are
carved apples and prunes steeped in cider. Veal scallopini may be used
instead of the veal butt tenderloins.”

Serves 6

3 trimmed veal butt tenderloins, about 1 pound each
Salt and freshly ground pepper to taste
1 tablespoon olive oil
1/4 cup apple cider, preferably unpasteurized
2 tablespoons Calvados

Calvados Cream
1 tablespoon butter
1 cup chopped white mushrooms
1 teaspoon minced garlic
1 tablespoon chopped shallot
2 tablespoons coarsely chopped
fresh Italian parsley
2 tablespoons stemmed and coarsely
chopped fresh rosemary
3/4 cup veal stock, preferably homemade
1 1/2 cups apple cider, preferably unpasteurized
1 quart heavy cream
Salt and white pepper to taste
2 tablespoons Calvados

Garnishes
2 tablespoons butter
2 Granny Smith or Golden Delicious
apples, peeled, cored, and carved into 18
“turned” sections
2 tablespoons sugar
2 tablespoons Calvados
6 pitted prunes
Apple cider, preferably unpasteurized

Fettuccine
1 pound fresh fettuccine or 3/4 pound dried
1 tablespoon extra-virgin olive oil
1 tablespoon Brown Butter *
Pinch of freshly grated nutmeg
Salt and freshly ground pepper to taste
1/2 cup coarsely chopped walnuts, toasted

* In a heavy skillet over medium heat, melt 1/2 pound [or less] lightly salted
butter, stirring constantly. Increase the heat and continue stirring as the
butter foams and begins to turn golden brown. Immediately remove the
butter from the heat and carefully pour it into a heat-proof container.

To make the Calvados Cream:
1. In a 4-quart heavy-bottomed saucepan, melt the butter over medium
heat. Add mushrooms, garlic, shallot, parsley, and rosemary and
sweat for about 5 minutes.
2. Add the stock and reduce over medium-high heat for about 8 minutes,
or until slightly thickened. Add the cider and reduce again for 10 to
12 minutes.
3. Add the cream, bring to a rapid boil, and then reduce the heat to a
simmer. Cook for 6 to 8 minutes.
4. Remove from the heat and pass through a fine strainer, pressing hard
to extract the juices from the solids. Season with salt and white
pepper. Add the Calvados. Keep warm until ready to serve.

To make the garnishes:
1. In a medium-size sauté pan, heat the butter over medium heat until it
just begins to color. Add the apples and sprinkle with the sugar. Sauté
until the apples begin to caramelize and turn golden brown.
2. Averting your face, add the Calvados. The apples will ignite briefly.
When the flame subsides, remove the apples from the pan and
keep warm.
3. Place the prunes in a small bowl and add apple cider to cover. Let
steep for 1/2 hour or more, then cut into slices.

To cook the fettuccine:

1. In a large pot, bring 6 quarts of salted water to a boil. Add the fettuccine and cook for about 2 minutes for fresh or 4 minutes for dried.
2. Drain the pasta and place in a large bowl. Add the oil, Brown Butter.
Add nutmeg. Season with salt and pepper. Toss in the walnuts.

To cook the veal:
1. Slice the veal into 1-inch rounds and season with salt and pepper.
2. Cover the bottom of a 12-inch sauté pan with the oil. Heat until al-
most smoking, then sear the veal on both sides until golden brown.
3. In a small bowl, combine the cider and Calvados and add to the hot
pan. Cook until the meat absorbs the liquid and is cooked through
but still a bit pink in the center.

To serve:
Place a mound of the dressed fettuccine on each of six hot plates or
on a serving platter. Surround the noodles with the veal medallions
interspersed with the apple and prune garnishes. Ladle the Calvados
Cream around the plate.

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