Recipe: Roasted veal tenderloin with pumpkin coulis and Soissons beans

Name: Mignon de veau rôti coulis de potiron et Soissons
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 portions
Ingredients: cette viande dont disait Grimod de la Reynière qu'elle était je cite."Le Caméléon de la Cuisine"Le Veau petit de la Vache se nomme ainsi pendant sa 1ère année.Le Top étant les Veaux de lait de 6 semaines a 3 mois alors pendant ces temps ils doivent être nourris exclusivement avec tout d'abord du lait puis des oeufs battus a l'exclusion de toute alimentation solide.Le Mignon de veau rôti coulis de potiron gros haricots de Soissons piqués au jus et lardons de magret fumé…Mignon de veau rôti coulis de potiron pour 6 personnes :6 mignons (de 160 g de veau (sous la mère si vous pouvez)taillés dans le filet400 g de haricots de Soissons* cuits au naturel200 g de chair de potiron coupée en gros carrés50 g de magret fumé artisanal taillé en petits lardons40 g de câpres biosBeurre et une pointe d'huile40 cl de fond de volaille préparé20 cl de crème liquide 30%sel poivre du moulinun peu de fleur de sel et de mignonnette de poivre.

By chef patrick ★ ★ ★ ★ ★ 5/5 (4 reviews) Meat

Prep 20 min

Cook 20 min

Total 40 min

Servings 6 serv.

A lovely dish to prepare to complete an offer for Valentine's Day that will change your usual habits and whose tasting will surprise and seduce your clients or guests with an added bonus for this recipe - you can prepare it entirely the day before!

Ingredients for 6 servings

this meat about which Grimod de la Reynière said it was, I quote.

"The Chameleon of the Kitchen"

Veal, the offspring of the Cow, is called thus during its 1st year.
The best being milk veal from 6 weeks to 3 months, during which time they must be fed exclusively first with milk then with beaten eggs to the exclusion of any solid food.
Roasted veal tenderloin with pumpkin coulis, large Soissons beans studded with juice and smoked duck breast lardons...
Roasted veal tenderloin with pumpkin coulis for 6 people:
6 tenderloins (of 160 g veal (from the mother if you can) cut from the fillet
400 g of Soissons beans* cooked plainly
200 g of pumpkin flesh cut into large chunks
50 g of artisanal smoked duck breast cut into small lardons
40 g of organic capers
Butter and a hint of oil
40 cl of prepared poultry stock
20 cl of 30% liquid cream
salt and freshly ground pepper
a little fleur de sel and cracked pepper.

Step-by-step directions

Either the day before, or 2 hours before:

1- In a saucepan with a little butter melt your pumpkin cubes then add 20cl of poultry stock and your 20cl of liquid cream season with salt and pepper and a grating of nutmeg.
Gentle cooking covered for 15 minutes.

2- Meanwhile, in a small sauté pan put a nice knob of butter and a hint of oil when it is almost hazelnut colored cook your salted and peppered veal tenderloins 5 minutes on each side remove your sauté pan from the heat, cover and let rest thus for 10 minutes.

3- This is the moment to blend your pumpkin coulis which should be like a cream, then keep it warm in a bain-marie.

4- In the pan with a little fat sauté your smoked duck breast cubes drain them on absorbent paper being sure to keep this pan as we will reuse it.

5- Heat this pan again then when it is very hot add the pumpkin coulis stir well with a whisk so the flavor of the smoke will enter into osmosis with that of the pumpkin, let reduce for 3 minutes then strain through a chinois (sieve) and keep warm.

6- Drain your beans, rinse them in cold water then with the tip of a knife push a caper into each one (long to prepare but super good on the palate).

7- Remove your veal tenderloins and place them on a small plate, then heat the sauté pan where the tenderloins rendered their juice add the rest of the poultry stock, let reduce by half then off the heat put your beans flat in this juice bring back to a boil on the heat then remove and cover.
There you go now you take care of plating on well-heated plates:
the tenderloin in the center topped with a pinch of fleur de sel and cracked pepper the beans placed in a star pattern the pumpkin coulis around

Haricots de soissons Potiron Mignons de veau