Veal Medallions with Ricotta Filled Crepes
- For the meat
- 700 grams Veal fillet (ready to cook)
- freshly ground peppers
- 1 tablespoon clarified butter
- 2 day-old Pretzel
- 120 grams butter
For the crepes: In a bowl, mix the flour with the egg, 1 pinch of salt, the baking powder and the milk to a smooth dough. Cover and let rest 20 minutes. For the sauce: Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and cut into small cubes. Wipe the mushrooms clean with a damp cloth and chop. Peel the shallot and garlic and chop finely. For the meat: Wash the meat, pat dry and cut into 8 medallions, season with salt and pepper. In a skillet, melt butter and sear the medallions all around. Remove and transfer to a baking sheet.
Preheat the oven to 220°C (approximately 425°F). Cut the pretzel into small pieces and finely grind in a food processor. Melt the butter in a skillet and saute the pretzel crumbs briefly. Thickly spread on the medallions. Bake until golden brown. Add the shallot and garlic to the pan the pretzel crumbs cooked in and saute until translucent. Add the mushrooms and cook for a few minutes. Stir in the diced tomatoes, pour in the wine, the stock and the cream. Add salt and pepper and simmer over medium heat until thickened.
Stir in the freshly chopped herbs. In another pan heat a little butter, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter. Spread the ricotta on the crepes, season with salt and pepper, roll and cut diagonally into 2 cm (approximately 3/4-inch) slices. Place the medallions on warmed plates along with the crepes, sprinkle with Parmesan and serve with mushroom and tomato sauce.