Veal Two Ways

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Veal Two Ways
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
For the veal medallions with watercress
8 Veal tenderloin (about 80 g)
1 bunch Watercress
1 shallot (finely chopped)
3 teaspoons Pastry flour
4 tablespoons dry white wine
2 tablespoons Cognac
350 milliliters Veal stock
250 grams Crème fraiche
vegetable oil (for frying)
salt
freshly ground peppers
Cress (for garnish)
For the veal steaks
4 Veal steaks (about 150 g)
salt
freshly ground peppers
2 tablespoons olive oil
100 milliliters Veal stock
100 milliliters Madeira Wine
2 tablespoons Crème fraiche (for the sauce)
Herb crust
125 grams Crème fraiche
50 grams chopped Fresh herbs (such as basil, parsley, sage, rosemary, thyme)
1 tablespoon Mustard
4 tablespoons breadcrumbs
salt
freshly ground peppers
How healthy are the main ingredients?
Watercressolive oilMustardshallotsaltCress

Preparation steps

1.

For the veal medallions with watercress, season veal with salt and pepper. Heat oil in a pan and fry veal for about 1-2 minutes in on each side. Remove from pan and wrap in aluminum foil. Bake in preheated oven at 120°C (approximately 250°F) convection for about 10 minutes.

2.

Drain cooking fat from pan. Add shallots to hot pan and fry briefly until translucent and add flour and fry briefly. Whisk white wine and cognac into pan. Stir in veal stock and slowly bring to a boil.

3.

Rinse watercress and spin dry, remove stems and chop finely. Add watercress to veal stock and bring to a boil again and cook for 1 minute.

4.

Stir cold creme fraiche into sauce and puree with immersion blender until sauce is frothy.

5.

To serve, arrange veal medallions and watercress foam on plate. Garnish with watercress.

6.

For the veal steaks, season veal with salt and pepper. Heat olive oil in a pan and fry on both sides. Remove steaks from pan and keep warm.

7.

Deglaze pan with veal stock and Madeira and briefly bring to boil. Season to taste and stir in creme fraiche.

8.

For the herb crust, stir creme fraiche, chopped herbs, mustard and breadcrumbs together and mixe well until smooth. Season with salt and pepper.

9.

Coat veal steak with herb mixture and place in preheated oven on top rack for about 4 minutes at 220°C (approximately 425°F), watching carefully. Arrange herb-crusted veal steaks on plate with veal medallions and serve with sauce.