The Veal tenderloin can be substituted with any small 1-2# size roast cut either from the top round or sirloin butt if the tenderloin and loin are unavailable.

Veal and Sauce
20 oz Strauss Free Raised^® Veal tenderloin or loin, boneless (1 piece)
4 each Prosciutto slices, paper thin
1 fl. oz Olive oil
8 oz Wild mushrooms, assorted (cleaned and rough cut)
1 each Leek, dark ends removed (washed and diced)
2 each Shallots, minced
4 fl. oz White wine or Vermouth
8 fl. oz Veal stock (can substitute beef stock or broth)
2 oz Butter, cubed (1/2 stick)
2 Tbs Fresh chopped parsley
Salt and pepper as needed

1. Season the roast with salt and pepper lightly and wrap in the slices of prosciutto covering the entire exterior surface.
2. Heat the oil in a skillet and sear the roast on all sides.
3. Remove the roast to a cookie sheet and finish in the oven 375°F, about 5-7 minutes, ideal internal temperature to be 130°F.
4. In same skillet, add the shallots and caramelize over medium heat. Add the leeks and sauté briefly, and then add the mushrooms.
5. Deglaze the pan with the white wine and reduce by half.
6. Add the veal stock and simmer to reduce slightly.
7. Add the butter cubes and allow to thicken the sauce while it reduces.
8. Add the chopped parsley and salt to taste.
9. When the roast is removed from the oven, allow to rest for about 5-7 minutes before slicing.
10. Pour an equal amount of sauce onto each plate and place the slices of prosciutto wrapped veal on top in a spiral pattern. Odd numbers always look better for presentation.
11. Add your favorite starch and/or vegetable to the plate to create a full meal.