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Medallions of Grain-Fed Veal, with Watercress and Cream Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Medaillon-Veau-grain-sauce-cresson-creme-4597.jpg
PT40M
PT25M
PT1H12M
Watercress and Cream SaucePrepare saucepan full of boiling salted water.Blanch the watercress leaves for 30 seconds.Scoop leaves out of the water with a ladle and cool under cold water. Reserve.Blanch the stems in the same boiling water for 2 minutes.Drain and set aside 60 ml (1/4 cup) of cooking water.Purée the stems in a food processor and reserve.Heat about 45 ml (3 Tbsp.) butter in a large deep skillet or wide saucepan over medium heat.Add the shallots and cook for 2 minutes. Add white wine, and reduce by half.Add cream, and reduce again by half, or until the sauce is thick and creamy.Add the purée and watercress leaves, and heat 2 minutes longer. .Remove from heat. Season with salt and pepper. Add a few drops of lemon juice. ReserveMedallions of Grain-Fed VealHeat about 30 ml (2 Tbsp.) butter and a dash of oil in each of two large skillets over medium-high heat.When the butter starts to foam, add the medallions and sauté 3 minutes per side, according to thickness, turning only once. The meat in the centre should be slightly pink. Blood will form on the surface of the veal when it is medium rare.Transfer medallions to warm platter, cover with aluminum foil and let rest for 7 to 8 minutes in a very low oven.Arrange the medallions on serving plates, spooning on a portion of the watercress and cream sauce. Serve with steamed potatoes and a few carrots with tops still on for decoration.
6
Metro
0
0
0
0
6 medallions of grain-fed veal
sufficient quantity, butter
dash of sunflower oil
Medallions of Grain-Fed Veal, with Watercress and Cream Sauce
-
![]()
Gluten-free
6
servings
0:40
Preparation
0:25
COOKING
1:12
TOTAL TIME
Ingredients
-
6
medallions of grain-fed veal
-
sufficient quantity, butter
-
dash of sunflower oil
-
watercress and cream sauce
-
1
bunch of watercress, stems and leaves separated
-
2
large shallots, finely sliced
-
1/4 cup
(60 mL)dry white wine
-
2 cups
(500 mL)35% cream
-
Salt and pepper to taste
-
a dash of fresh lemon juice
Preparation
Watercress and Cream Sauce
Prepare saucepan full of boiling salted water.
Blanch the watercress leaves for 30 seconds.
Scoop leaves out of the water with a ladle and cool under cold water. Reserve.
Blanch the stems in the same boiling water for 2 minutes.
Drain and set aside 60 ml (1/4 cup) of cooking water.
Purée the stems in a food processor and reserve.
Heat about 45 ml (3 Tbsp.) butter in a large deep skillet or wide saucepan over medium heat.
Add the shallots and cook for 2 minutes. Add white wine, and reduce by half.
Add cream, and reduce again by half, or until the sauce is thick and creamy.
Add the purée and watercress leaves, and heat 2 minutes longer. .
Remove from heat. Season with salt and pepper. Add a few drops of lemon juice. Reserve
Medallions of Grain-Fed Veal
Heat about 30 ml (2 Tbsp.) butter and a dash of oil in each of two large skillets over medium-high heat.
When the butter starts to foam, add the medallions and sauté 3 minutes per side, according to thickness, turning only once. The meat in the centre should be slightly pink. Blood will form on the surface of the veal when it is medium rare.
Transfer medallions to warm platter, cover with aluminum foil and let rest for 7 to 8 minutes in a very low oven.
Arrange the medallions on serving plates, spooning on a portion of the watercress and cream sauce. Serve with steamed potatoes and a few carrots with tops still on for decoration.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
