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Veal Medallions with Bleu Auvergne and Tomato Confit
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Preparation Time:
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25 minutes
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Cooking time:
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15 minutes
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Serves:
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4
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Ingredients
2 tbsp (30 ml) Sealtest butter
4 veal medallions (or chops), about 250 g (8 oz) each
2 shallots, thinly sliced
1/3 cup (75 ml) white vermouth
1/2 cup (125 ml beef broth
1/2 cup (125 ml) 35% Sealtest or Ultra’cream Country Style Whipping Cream
6 oz (180 g) bleu Auvergne, crumbled
Confit
1/3 cup (75 ml) extra virgin olive oil
1 small onion, finely chopped
1 bay leaf
1/2 tsp (2 ml) fresh thyme, finely chopped
2 large firm tomatoes, seeded and diced
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Preparation
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1.
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In a non-stick frying pan, melt butter over medium-high heat and cook veal 2 to 3 minutes per side (according to desired doneness); salt and pepper. Place on a platter and keep warm.
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2.
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Add shallots to frying pan, deglaze with vermouth and reduce for 2 minutes.
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3.
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Add beef broth and reduce another 2 minutes.
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4.
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Stir in cream, bring to a boil and remove from heat.
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5.
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Stir in cheese.
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Confit
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1.
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In a non-stick frying pan, heat olive oil over low heat and cook onion with bay leaf and thyme for 8 minutes without browning.
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2.
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Add tomatoes and cook over low heat, stirring, until there is no more liquid.
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3.
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Place veal on plates, spoon on sauce and put a dollop of confit on the side.
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4.
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Sprinkle with crumbled bleu Auvergne cheese and garnish with a sprig of fresh thyme.
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