* Exported from MasterCook *
MEDAILLONS DE VEAU EN CROUTE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Veal
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 x
Quick Puff Pastry **
1 x
Duxelles Stuffing **
--
--
-----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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