Recipe: Alpine Veal Medallions

Name: Mignon de veau des alpages
Prep time: 45 min
Cook time: 25 min
Total time: 130 min
Yield: 4 portions
Ingredients: 4 pavés de 150 g de bon veau fermier taillés dans la Noix Pâtissière.25 cl de crème liquide 30%1 Citron jaune non traité les zestes blanchis et le jus a part4 tranchettes parées de 30 g de Gruyère des Alpages suisses (Etivaz) si possible400 g de jeunes pousses d'épinards lavés 3 fois.80 g de beurre fermierquelques brins de thym citron30 g d'amandes effilées juste torréfiéessel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 3.3/5 (6 reviews) Meat

Prep 45 min

Cook 25 min

Rest 1h

Total 2h10

Servings 4 serv.

Ingredients for 4 servings

4 steaks of 150 g of good farm veal cut from the Noix Pâtissière.
25 cl of 30% liquid cream
1 untreated yellow lemon with blanched zests and juice set apart
4 trimmed slices of 30 g of Swiss Alpine Gruyère (Etivaz) if possible
400 g of young spinach leaves washed 3 times.
80 g of farm butter
a few sprigs of lemon thyme
30 g of sliced almonds just toasted
salt and ground pepper.

Step-by-step directions

1- In a small pot, melt 40 g of butter with a drop of oil then when it turns nut-brown, add your veal medallions, salt and pepper, cook 4 minutes on each side then sprinkle with a little lemon thyme, add your lemon juice on top, cover, turn off heat and let rest this way for 10 minutes.

2- In a sauté pan, place your 40 g of butter, when it turns nut-brown, add your spinach, salt and pepper, cook 2 minutes and cover.

3- 10 minutes before serving, remove your medallions, keep them warm, then reduce the cooking liquid with your cream until syrupy consistency and strain through a fine sieve.

4- Plate on very hot dishes, coat lightly with boiling sauce (the rest around) then place your Gruyère slices on each and spinach on the other side just slightly drained and sprinkle with almonds.

Sauce reglisse Poulet aux amandes Suisse