Recipe: Veal Medallions with Creamed Chanterelles

Name: Veal Medallions with Creamed Chanterelles
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 4 servings
Ingredients: 8 farm veal medallions of 60 g (2.1 oz) each; 300 g (10.5 oz) of chanterelles well sorted (watch out for pine needles); 300 g (10.5 oz) of spinach leaves and 100 g (3.5 oz) of mallow or sorrel; cleaned; 1 shallot minced; 80 g (2.8 oz) of liquid cream 30%; salt pepper from the mill and a grating of nutmeg; 40 g (1.4 oz) of farm butter.

By chef patrick Asfaux 4/5 (5 reviews) · 🍳 11 made it

Prep 30 min

Cook 20 min

Rest 1h

Total 1h50

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

8 farm veal medallions of 60 g (2.1 oz) each
300 g (10.5 oz) of chanterelles well sorted (watch out for pine needles)
300 g (10.5 oz) of spinach leaves and 100 g (3.5 oz) of mallow or sorrel
cleaned
1 shallot minced
80 g (2.8 oz) of liquid cream 30%
salt pepper from the mill and a grating of nutmeg
40 g (1.4 oz) of farm butter.

Step-by-step directions

1 In a heavy skillet, put your butter, when it is browned place your 8 medallions salt and pepper and sear them for 1 minute 30 on each side then turn off the heat and cover for 10 minutes (resting).

2 Meanwhile in a saucepan pour 40g (1.4 oz) of cream salt pepper add the nutmeg then at boiling add the spinach and mallow and let them melt covered then stop and cover.

3 There your medallions are cooked, place them on a small plate.

4 In the skillet you should find the juice from your medallions so add the minced shallot and the remaining 40 g (1.4 oz) of cream cook for 3 minutes then add your chanterelles salt and pepper and cook covered for 5 minutes then turn off and cover.

5 5 Minutes before eating place your medallions on the chanterelles and bring to a boil, also heat your spinach.
Plating: 2 medallions per plate topped with your mushrooms and your creamed spinach in the center