Veal Medallions In A Basil Crust With Aubergine Puree Parmesan Cheese And Black Truffle Recipes

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VEAL MEDALLIONS WITH SAUTEED MUSHROOMS AND SAUVAGINE FONDUE



Veal Medallions with Sauteed Mushrooms and Sauvagine Fondue image

Tender veal is seared to brown and served with a rich and earthy mushroom and cheese fondue.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil or clarified butter
4 (5 ounce) medallions of grain fed veal
1 pinch salt and freshly ground pepper to taste
1 pint fresh mushrooms, sliced
1 shallot, minced
1 tablespoon butter
1 cup veal stock or demi-glace
1 (125 gram) package Sauvagine cheese, crust removed and cut in cubes

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In an oven proof frying pan, heat some oil over medium high heat. Salt and pepper the veal medallions and brown them for 2 full minutes on each side, turning them only once. Finish them in the oven for 5 minutes or until the internal temperature registers 140 degrees F/60 degrees C on a meat thermometer. Transfer medallions to a plate, tent with foil and keep warm on the back of the stove.
  • In the same frying pan, saute the mushrooms and shallot in the butter over medium high heat for about 5 minutes or until any liquid evaporates. Deglaze the pan with the veal stock, making sure to scrape the bottom of the pan with a wooden spoon to free up the caramelized juices from the veal. Allow the liquid to reduce by half.
  • Reduce the heat and add the cheese stirring constantly until the sauce has a velvety consistency. Taste for seasoning, add salt and pepper if desired. Pour the sauce over the medallions and serve immediately.

Nutrition Facts : Calories 388.9 calories, Carbohydrate 6.4 g, Cholesterol 171.7 mg, Fat 24.6 g, Fiber 1 g, Protein 35.1 g, SaturatedFat 12.4 g, Sodium 411.5 mg, Sugar 2.4 g

BASIL-CRUSTED VEAL CHOPS



Basil-Crusted Veal Chops image

Categories     Mustard     Roast     Valentine's Day     Basil     Meat     Veal     Winter     Anniversary     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

1/4 cup minced fresh basil
1/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless French bread
1/4 cup (packed) freshly grated Parmesan cheese
2 tablespoons (1/4 stick) butter, room temperature
2 teaspoons coarse-grained mustard
2 8-ounce veal loin chops (each about 1 1/2 inches thick)
1 tablespoon olive oil

Steps:

  • Preheat oven to 450°F. Mix basil, 1/4 cup breadcrumbs, Parmesan, butter and mustard in small bowl. Season with salt and pepper.
  • Pat veal chops dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof skillet over high heat. Add veal. Cook until brown, about 1 minute per side. Remove from heat. Press basil mixture onto top of veal chops. Sprinkle 1 tablespoon remaining breadcrumbs over each. Roast in oven until cooked to desired doneness, about 15 minutes for medium-rare.

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