Veal Medallions with Cambozola CheeseTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:158.7 kcal
Proteins:18.2 g
Fats:5.2 g
Carbohydrate:4.9 g
Fibers:0 g
Sugar:1.8 g
Cholesterol:59.1 mg
Sodium:1586.5 mg
Calcium:20.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
4
x
160
g
portions of veal tenderloin
500
ml
veal stock (demi glace)
250
ml
white wine
100
ml
heavy cream (35%)
75
g
cambozola cheese
25
g
shallot, finely chopped
5
ml
butter
5
ml
tarragon (fresh if possible)
METHOD
- season each medallion with salt and pepper; reserve;
- melt butter in a saucepan; add dry shallots and leave to sweat gently until soft and without coloration;
- add white wine and tarragon; reduce to half the liquid;
- pour veal stock and repeat reduction process to half the liquid;
- add diced cheese and cream; season if necessary;
- sauté the veal medallions in hot oil one minute on each side; finish cooking in a preheated oven at 350° F. (180° C.) for 5 to 6 minutes.
WINE SUGGESTIONS
Cabernet-Sauvignon
Merlot
Sangiovese
CHEF'S NOTES
The whole secret rests in the sauce for the veal stock that is slowly reduced over low heat before cheese is added.
Hints
Substitute veal scaloppini or loin for the veal medallions.
If you use veal stock powder, shorten the reduction time before adding the cheese.
