Maybe I did something wrong, but this dish turned out NASTY. First of all, I can't afford to buy three pounds of veal at $12/lb, so I used three pounds of sirloin instead, per the recommendation of my butcher. I bought the arugula, spinach, and herbs from the farmer's market, so they were as fresh as I could get them.
I was surprised that the instructions didn't say to brown the meat before slow-cooking it in stock. Lo and behold, this produced boring boiled meat. Maybe veal would have worked better than steak, but since the method was the same, it seems that the result would be similar.
I blended all the veg and was excited by the brilliant emerald color of the puree. Then I added the creme fraiche, and it washed the color out to a 70's era lime green. Dorie says to use creme fraiche instead of heavy cream or sour cream because it won't separate when heated. I don't know what went wrong, but my creme fraiche balled up on the surface and would not smooth out, no matter how much I whisked it. I eventually gave up and dumped the meat back into the pot.
|Dig in, if you dare|
|More milk-steak, anyone?|
Conclusion: Awful. Just awful.