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Veal Medallions with Eucalyptus Honey and Pumpkin FlansTheWorldWideGourmet.com

Flavors of Madeira

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: About 1 hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:106.3 kcal

Proteins:8 g

Fats:6.3 g

Carbohydrate:4.5 g

Fibers:0.4 g

Sugar:0.6 g

Cholesterol:47 mg

Sodium:125.7 mg

Calcium:30.7 mg

Energy:496 kcal

Proteins:37.1 g

Fats:29.5 g

Carbohydrate:20.8 g

Fibers:1.8 g

Sugar:3 g

Cholesterol:219.5 mg

Sodium:586.6 mg

Calcium:143.3 mg

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INGREDIENTS

For 5 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

800

g

veal tenderloin

clarified butter

*Pumpkin Flans

700

g

peeled seeded pumpkin

butter

100

g

onion, julienned

salt, pepper and nutmeg

chicken stock

2

eggs

1

clove of garlic, chopped

15

g

heavy cream

*Roasted garlic

15

cloves of unpeeled garlic

50

ml

olive oil

salt and pepper

1

sprig of thyme

4

bay leaves

50

ml

aged wine vinegar

eucalyptus honey

500

ml

demi glace

METHOD

Making the pumpkin flans

  1. cut the pumpkin into cubes;
  2. place the pumpkin in a saucepan with the onion and chopped garlic; season with salt and pepper and add a touch of nutmeg;
  3. cover with chicken stock and cook slowly until the liquid has evaporated;
  4. purée in a blender; let cool;
  5. add the whole beaten eggs and the cream;
  6. pour into individual buttered ramekins or custard cups and cook in a 150° C (300° F) oven for 45 minutes.

Making the sauce

  2. add the demi-glaze and cook over very low heat for 45 minutes; strain.

Preparing the roasted garlic

  2. close up in a package; cook in a 200° C (400° F) oven for 15 minutes; set aside.

Cooking the veal – Presentation

  2. sauté the veal medallions in clarified butter; the center should still be slightly pink;
  3. pour a little sauce onto each plate;
  4. arrange four medallions in the middle of each plate;
  5. garnish with the pumpkin flan and roasted garlic.
trim the veal tenderloin; cut into medallions, allowing four per person;place the whole unpeeled garlic cloves, sprig of thyme and a drizzle of olive oil on a piece of aluminum foil;while the flans are cooking, place the wine vinegar and honey into a saucepan; cook until lightly caramelized;

SOMMELIER

Côtes du RhôneHermitage 1995 Jean-Louis Chave


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