The following recipe by Chef James Oppat was featured on Local 4 News Morning on Saturday.

James, who presented a cooking demonstration for Andiamo Restaurant Group, prepared free raised veal loin with prosciutto.

Free Raised Veal Loin With Prosciutto

Ingredients:

24 oz veal tenderloin
2 oz domestic prosciutto
1 fl oz olive oil
4 fl oz strips tomatoes
2 oz peeled shallots
4 fl oz Chablis wine
8 fl oz Veal Glace
2 oz unsalted butter
8 oz wild mushrooms

Method:

Purchase your Strauss Free Raised Veal at Whole Foods Market, ask the butcher for tenderloin or loin cuts, preferably four each 6 oz portions. Cuts from the top round and sirloin will work as well.
Lightly season with salt and pepper and wrap with the thin slices of prosciutto.
In large skillet, heat the oil and sear on all sides until golden and crisp.
Remove the loins to a cookie sheet and finish in a 350 F oven until an internal temperature of 135 F is reached. Allow to rest.
In same skillet, sautee the shallots briefly then add then wild mushrooms.
When the mushrooms are al dente, deglaze with the white wine. Then add the tomato strips and the veal stock.
Allow to reduce and add the butter to bring the sauce together. Cook until sauce consistency is reached, adjust seasoning with salt and pepper.
Pour an equal amount of the mushroom sauce in the center of each plate.
Carefully slice the veal loins into 5 slices and fan out over the sauce.
Present with your favorite starch and vegetables.