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Surprise Médaillons of Veal with Double-cream Brie
2013-08-06
https://www.metro.ca/userfiles/image/recipes/medaillons-veau-brie-double-creme-3614.jpg
PT15M
PT45M
PT1H00M
Preheat oven at 325°F (160°C).Flour veal médaillons and fry lightly in oil and butter, without browning, in a sauce pan. Then cook in oven for about 15 minutes. Allow to cool. In another saucepan sauté spinach and shallots in butter andadd salt and pepper.Lightly brush half of each phyllo pastry leaf with melted butter. Fold each dry half leaf over the other brushed half.In the center of each phyllo pastry leaf, place a médaillon of veal, spinach and Brie, and fold edges of pastry to form the shape of a draw-string bag. Place in oven and bake for about 15 minutes, or until the pastryis golden.For the sauce, reduce shallots, green pepper, white wine, demi-glace sauce and cream until unctuous consistency.
4
Metro
5
1
5
5
1/4 cup (60 mL) flour
4x1/4 lb (4x115 g) grain-fed veal médaillons
1/4 cup (60 mL) canola oil
1 Tbsp. (15 mL) butter
1/4 cup (60 mL) chopped shallots
1 fresh spinach
4 phyllo pastry leaves
180 g brie cheese, cut in medium slices
1/3 lb (150 g) butter
salt and pepper to taste
sauce :
1/4 cup (60 mL) chopped shallots
2 tsp. (10 mL) madagascar green pepper
3/4 cup (190 mL) white wine
3/4 cup (190 mL) demi-glace sauce
1/2 cups (125 mL) 35% cream
Surprise Médaillons of Veal with Double-cream Brie
4
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
1/4 cup
(60 mL)flour
-
4x1/4 lb
(4x115 g)grain-fed veal médaillons
-
1/4 cup
(60 mL)canola oil
-
1 Tbsp.
(15 mL)butter
-
1/4 cup
(60 mL)chopped shallots
-
1
fresh spinach
-
4
phyllo pastry leaves
-
180 g
brie cheese, cut in medium slices
-
1/3 lb
(150 g)butter
-
salt and pepper to taste
-
sauce :
-
1/4 cup
(60 mL)chopped shallots
-
2 tsp.
(10 mL)madagascar green pepper
-
3/4 cup
(190 mL)white wine
-
3/4 cup
(190 mL)demi-glace sauce
-
1/2 cups
(125 mL)35% cream
Preparation
Preheat oven at 325°F (160°C).
Flour veal médaillons and fry lightly in oil and butter, without browning, in a sauce pan. Then cook in oven for about 15 minutes. Allow to cool. In another saucepan sauté spinach and shallots in butter and
add salt and pepper.
Lightly brush half of each phyllo pastry leaf with melted butter. Fold each dry half leaf over the other brushed half.
In the center of each phyllo pastry leaf, place a médaillon of veal, spinach and Brie, and fold edges of pastry to form the shape of a draw-string bag. Place in oven and bake for about 15 minutes, or until the pastry
is golden.
For the sauce, reduce shallots, green pepper, white wine, demi-glace sauce and cream until unctuous consistency.
Source :
Metro
Legal Notice
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.
