Medaillons de veau en croute
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Medaillons de veau en croute
  Veal    New York  
Last updated 6/12/2012 12:56:44 AM. Recipe ID 19043. Report a problem with this recipe.
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      Title: Medaillons de veau en croute
 Categories: Veal, Pastry, Masterchefs, New york, L
      Yield: 1 Servings
 
      1 x  Quick Puff Pastry **
      1 x  Duxelles Stuffing **
           --
           --

MMMMM-----------------------VEAL AND SAUCE----------------------------
  1 1/2 lb Veal, loin, boneless, lean
           Salt (to taste)
           Pepper, white (to taste)
      2 tb Butter, unsalted
      3 tb Shallot, chopped
    1/2 c  Wine, white, dry
      2 c  Veal Stock **
      1 ea Egg yolk, beaten with 1
           -- teaspoon of cold water
           Watercress, sprigs
           -- (garnish)
 
       ** See recipes for Puff Pastry, Veal Stock and Duxelles Stuffing.
  
  For Veal and Sauce: ===================
  
       Cut the loin of veal into 6 slices 1/2 to 3/4 inches thick.
  Flatten the slices slightly with a cleaver or knife blade.  Pat the
  slices dry and sprinkle with salt and white pepper.  Dredge the
  slices in all purpose flour, shaking off any excess to leave a very
  light coating. In a large skillet, heat 2 tablespoons of butter over
  high heat. Add the meat (work in batches if necessary) and saute
  until golden, shaking the pan occasionally and turning the slices
  once, about 2 minutes. Lower the heat to low, cover the pan and cook
  for 2 minutes. Transfer the meat to a platter and pour off all but 1
  tablespoon of butter from the skillet. Add shallots, raise the heat,
  and stir for 1 minute. Add the wine, scraping up any browned bits in
  the pan, and boil until reduced by half.  Add Veal Stock and any
  juices from the veal and boil until reduced by about 1/3.  Strain the
  sauce and set it aside.  Chill meat, covered.
  
  To Assemble: ============
  
       On a lightly floured work surface, roll out about 1/3 of the puff
  pastry into a rectangle, 1/16-inch thick.  Cut 6 pastry ovals roughly
  the shape of veal medallions but somewhat larger, to leave a generous
  border. Roll out remaining pastry to large rectangle about 1/8 inch
  thick. Cut out 6 slightly larger pastry ovals, reserving trimmings
  for another use.
  
       Place the thinner set of pastry ovals on a large ungreased baking
  sheet.  Brush the pastry lightly with egg yolk mixture, then place
  chilled veal medallion in the center of each oval.  Spread a layer of
  cooled duxelles stuffing on each, mounding it slightly and dividing
  it evenly. Top each medallion with one of the thicker pastry ovals,
  smoothing it gently without stretching.  Press edges of the pastry
  together firmly to seal. Brush pastry with egg wash.  With a large
  round cutter or knife, trim off the edges of the pastry, leaving a
  1/2 inch border. Use a small knife to trace a leaf pattern in the top
  of each pastry; score a few lines along the sides.  Place the baking
  sheet in the refrigerator for 20 minutes or longer.
  
       Preheat the oven to 425 F. Bake veal en croute on the center rack
  until golden brown, about 14 minutes.  Meanwhile, reheat sauce,
  reducing it further if necessary until it coats a spoon lightly.
  Serve veal surrounded with some of the sauce and garnished with
  watercress sprigs; serve remaining sauce separately.
  




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Recipe ID 19043 (Apr 03, 2005)

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