Veal Grenadins en Cocotte (Dutch Oven Veal) delicate and flavorful

Name: Veal Grenadins en Cocotte (Dutch Oven Veal)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 veal grenadins (fillet) of 5.75 oz (160 g) each, well trimmed; 1.75 oz (50 g) of salted butter; 1.25 cups (30 cl) of Sauternes wine or other sweet white wine; 0.8 cup (20 cl) of 30% heavy cream; 0.8 cup (20 cl) of veal stock; For the pumpkin purée:; 14 oz (400 g) of pumpkin, peeled and cut into large dice; 1/2.1 qt (2 litre) of whole milk; Salt, freshly ground white pepper, a pinch of nutmeg; 6 small slices of artisanal bacon

A recipe by Michelin-starred Chef Patrick Asfaux 4.89/5 (38 reviews) · 🍳 39 made it

Veal Grenadins en Cocotte (Dutch Oven Veal), quick and easy — Photo : ivan couet aftouch-cuisine

Prep 5 min

Cook 30 min

Total 35 min

Servings 6 serv.

With Sauternes cream and pumpkin purée.

Ingredients for 6 servings

Adjust for

servings

6 veal grenadins (fillet) of 5.75 oz (160 g) each, well trimmed
1.75 oz (50 g) of salted butter
1.25 cups (30 cl) of Sauternes wine or other sweet white wine
0.8 cup (20 cl) of 30% heavy cream
0.8 cup (20 cl) of veal stock

For the pumpkin purée:

14 oz (400 g) of pumpkin, peeled and cut into large dice
1/2.1 qt (2 litre) of whole milk
Salt, freshly ground white pepper, a pinch of nutmeg
6 small slices of artisanal bacon

Step-by-step recipe

1 Bring the milk to a boil, salt and pepper it, add a pinch of nutmeg, then add the pumpkin. Cook gently for 7 to 8 minutes, then remove some of the liquid and blend. It's better if it's too thick, as you can always loosen the purée with the remaining cooking liquid. Set aside.

2 Cook the 6 bacon slices in a pan until they are crispy. Remove them and place on paper towels.

3 In a cocotte, add the butter with a drop of oil. When the butter turns light brown, place your veal grenadins to cook for 5 minutes on one side. Season with salt and pepper, then flip them over, cover and cook for another 5 minutes on the other side. Remove the grenadins and keep them warm on a small plate under aluminum foil for at least 15 minutes to rest the meat.

4 For the sauce, remove some fat from the cocotte, then heat it again over the flame. Deglaze the pan drippings with the Sauternes. Let reduce by one third, then add the cream. Let reduce again by one third and finally add the veal stock and the juices from the grenadins. Adjust the seasoning, blend the sauce and keep warm.

5 Presentation: on a nice plate, create a beautiful rosette of pumpkin purée using a pastry bag. On the other side, place the grenadins well-browned and glazed with a little melted butter. Chop the bacon into large pieces like breadcrumbs and gently press it into each mound of pumpkin purée. Finally, add a line of sauce around the plate and serve the rest in a sauce boat.

Chef Patrick's Comment

The flavors and textures of this veal grenadins recipe complement each other perfectly: the crispy, smoky bacon pairs beautifully with the pumpkin. And what can we say about the combination of roasted veal with the honeyed Sauternes cream? Here's an original dish perfect for special occasions. And if you have some morels to add to the Sauternes sauce, then it's even better! You can also make this same dish with blanched chicken supremes, just cook them for 5 minutes and add the morels with a bit of cream at the end, it's absolutely delicious.