Recipe: Grenadin de veau en cocotte

1 Bring the milk to a boil, salt, pepper and a pinch of nutmeg, then add the pumpkin, cook 7 to 8 minutes gently then remove a little liquid
and blend, it is better that it is too thick because in that case you can always thin the puree with the rest of the cooking juice then set aside.
2/ Pan fry the 6 small bacon slices, they should be crispy, then remove them onto absorbent paper.
3/ In a casserole put the butter with a drop of oil, when the butter becomes "brown butter" color place your veal grenadins to cook, 5 minutes on one side, salt pepper, then turn them over, cover and cook 5 minutes on the other side. remove your filets and keep them warm in a small dish under aluminum foil for at least 15 minutes for the meat to rest.
For the sauce:
Remove some fat from the casserole then put it back on the heat, deglaze the pan juices with the sauternes. let reduce by 1/3 then add the cream, let reduce again by 1/3 and finally add the veal stock. the juice released by the medallions, adjust the seasoning, strain the sauce, give it a quick blend then keep warm.
Presentation: on a nice plate, make a beautiful rosette of pumpkin puree using a piping bag then, on the other side, place the nicely browned medallion glazed with a little melted butter. chop the bacon into large pieces like a crumble and lightly press it into each mound of pumpkin puree, finally place a