Medallions of Veal with Sauces (Stuffing)
Medallions of Veal with Sauces (Stuffing) recipe
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
shallot puree
|
* |
| ¾ | cup |
white wine
|
*
|
| 2 | tablespoons |
mushrooms, button
chopped |
|
| 2 | tablespoons |
mushrooms
cepes, chopped |
|
| 2 | tablespoons |
mushrooms, shiitake
chopped |
|
| 2 | tablespoons |
mushrooms
chanterelle, chopped |
|
| 1 | teaspoon |
garlic puree
|
* |
| ½ | cup |
beef stock
prefer veal stock if possible |
|
|
salt
|
*
|
||
|
black pepper
coarsely ground |
*
|
||
| 1 | tablespoon |
chives
chopped |
|
| 2 | ounces |
foie gras pate
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
shallot puree
|
* |
| 177 | ml |
white wine
|
*
|
| 3E+1 | ml |
mushrooms, button
chopped |
|
| 3E+1 | ml |
mushrooms
cepes, chopped |
|
| 3E+1 | ml |
mushrooms, shiitake
chopped |
|
| 3E+1 | ml |
mushrooms
chanterelle, chopped |
|
| 5 | ml |
garlic puree
|
* |
| 118 | ml |
beef stock
prefer veal stock if possible |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
coarsely ground |
*
|
| 15 | ml |
chives
chopped |
|
| 57.8 | ml/g |
foie gras pate
|
* |
Directions
In a sauté pan, melt the butter over medium heat. Add shallot purée and let the mixture cook for about a minute. Deglaze with white wine.
Add all of the chopped mushrooms, the garlic purée, and the veal stock. Reduce about 2 minutes (until liquid evaporates). Add salt, coarse-ground pepper, and chopped chives. Remove the contents from the pan into a bowl.
Deglaze the sauté pan with ¼ cup white wine and add the contents of the deglazed pan to the stuffing in the bowl. Add foie gras to the rest of the stuffing and set aside.
