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How To make Medallions Of Veal with Sauces Iv (Assembly)
1 x Nantua Sauce ** 1 x Veal Stuffing **
1 x Wine Butter Sauce **
VEAL:
4 ea Veal, medallions, (each Salt (to taste)
-- about 1/4-inch thick) Pepper (to taste) Flour, coarse ground, all 1 tb Oil, olive purpose
:
GARNISH---------------------------------- 1 tb Butter 4 sm Zucchini, peeled
1 tb Oil, olive 4 ea Asparagus, tips
15 ea Spinach, leaves, fresh
** These ingredients should be prepared in advance following the appropriate recipes. Veal: ===== Salt and pepper the veal, then dredge it in flour. Quickly saute the veal slices in
How To make Medallions Of Veal with Sauces Iv (Assembly)'s Videos
VEAL IN SAGE MUSTARD SAUCE
RECIPE & VIDEO:
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COOKBOOK: Women’s Weekly Cookbook - Low-Fat Feasts
Low fat meals do not have to be boring. I probably served a little too much pasta with this veal but it was delicious.
Simple and easy, with lots of flavour!
A great meal to make for the family.
Please note: I cooked spaghetti for my video but you can make it with fettuccine
Enjoy
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RECIPE
Serves 4
500g fettuccine or spaghetti
1 tablespoon of butter
2 tablespoon olive oil
8 veal steaks (680g)
Salt & pepper
3 cloves of garlic, chopped finely
2 tablespoons of seeded mustard
3/4 cup (180ml) dry white wine
1 cup (250ml) chicken stock
1 tablespoon of chopped sage
500g snow peas, sliced in half, lengthways
Cook the pasta in a large saucepan of boiling water as per package instructions.
Drain pasta (leave a slight amount of liquid in the pot) and add the butter. Combine well until butter has melted.
Place the snow peas in a microwave safe dish and cook for 4mins. (add a tablespoon of water to the dish)
Heat one tablespoon of olive oil in a frying pan. Fry the veal on each side for approx 2-3mins. Remove and set aside. In the same pan, add the drained snow peas and fry for a min or so, allow it to absorb any pan juices.
Add the remainder of olive oil to a frying pan and fry the garlic and sage for a min. Add the seeded mustard. Combine well. Gradually add the wine and stock. Bring to boil. Allow it to simmer for 5mins or until reduced by half. Season with salt and pepper. Turn the heat down to low. Take the cooked veal and add it to the sauce. Turn it a number of times & remove and set aside. Any remainder sauce add it to the pasta and combine well.
Serve pasta on a plate with 2 pieces of veal along side of it.
Veal Stock
Yield: Approx. 4 ½ gallons
Ingredients:
4 lbs. Veal Bones
1 lbs. Onion, medium dice
8 oz. Carrot, medium dice
8 oz. Celery, medium dice
2 Tbsp. Peppercorns
2 Bay Leaves
1 can Tomato Paste
6 gallons Water, cold (3 gallons for first stock and 3 gallons for remouillage)
Procedure:
1. Rub the vegetables and bones with the tomato paste until evenly covered. Place on a sheet pan lined with parchment paper.
2. Place in preheated oven 500°F (260°C) and roast until dark and somewhat charred.
3. Remove from oven and place into pressure cooker with 4 gallons of water. Add the peppercorns and bay leaves.
4. Secure the lid and cook according to manufacturer’s instruction for 4 – 6 hours.
5. Cool the pressure cooker in the sink under cold water until the pressure is released. Strain the stock into a bucket or another pot. Begin chilling using the 2-step cooling process. (see notes)
6. Reserve the bones and vegetables to make the remouillage (see notes). Add 4 more gallons of cold water and secure the cover.
7. Return to the stove for cooking. Then cook under pressure for 4 - 6 more hours.
8. Cool the pressure cooker in the sink under cold water until the pressure is released. Strain the stock into a bucket or another pot.
9. Combine the remouillage and the stock from the first cooking. Simmer on low until the liquid has reduced by 25%
10. Discard bones and vegetables.
11. Once desired consistency has been reached, strain stock / glacé and chill using 2-step cooling method.
12. Store in freezer for a year.
Notes:
• This same recipe can be used for the following stocks: duck, rabbit, turkey, pheasant, quail
• The 2-stage cooling method for foods says that foods must be cooled from 140°F (60°C) to 70°F (21°C) within 2 hours and then below 41°F (5°C) within 4 hours more.
• Remouillage – French for “re-wetting”, sometimes called “second stock”. It is the second cooking of bones.
• Further reduction would enrich the stock and if reduced by 50% would make demi glacé.
• I recommend storing the glacé or stock in quart size deli containers.
How To Make a Brown Beef Stock From Scratch (Using Escoffier's Technique)
In this cooking video tutorial will learn how to make a brown beef stock (cooking stock) from scratch using the Escoffier technique. Full recipe and ingredients:
Escoffier believes in the layering of flavors when it come to making cooking stocks and sauces. and in this episode I demonstrate how the layering of flavor is being used a real life scenario. The result is an amazingly intense and flavorsome beef stock.
Note: while cooking the bone broth make sure you top up with water to keep the water at the same level during the whole of the cooking time.
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Escoffier culinary guide:
Stockpot:
Aluminum roasting pan:
Chinois strainer:
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Fillet Mignon Recipe - How to make perfect Fillet Mignon Steaks
Cast Iron Pan I used:
This Fillet Mignon Recipe will produce a perfectly cooked Fillet that will rival any high end restaurants Fillet. Impress your friends or make a perfect romantic meal for your spouse or significant other.
Here's the recipe for Fillet Mignon...
Ingredients:
- Fillet Mignon steaks cut 1.5 to 2.0 thick
- Unsalted butter
- Whole Garlic cloves
- Fresh Rosemary
- Fresh Thyme
- Salt and Pepper
- Olive Oil
Directions:
Preheat your oven to 450F. Salt and pepper both sides of your steaks liberally. Add olive oil to a hot pan. Place the steaks into the hot oil. Cook for 2 minutes and then turn. After the steaks have been turned add the butter, garlic cloves, and Rosemary and Thyme.
Cook for 2 minutes on the second side. After the steaks have cooked on the second side place the entire pan in the oven that is at 450F. For Rare to Medium rare, cook the steaks for 2 minutes in the oven.
Remove the steaks and let them rest for 5 minutes before cutting into. Next enjoy your perfect Fillet Mignon steaks and enjoy the envy of your friends and family.
Thanks for watching!
????✨ How to cook Beef Tenderloin Steak Perfectly! ????????️ #shorts #eyefillet #steak #simongault
Step-by-step no-fail recipe for perfect results every time. Let this whole Beef Tenderloin take center stage on your dinner table.
????????How to Cook Steak – like a Chef: Your Ultimate Guide ????????????
Don’t be surprised if your family assigns you to beef tenderloin (Eye Fillet) duty every Christmas Day from here on out.
The beautiful meat I am cooking is hand picked A+ Beef Tenderloin (Eye Fillet) completely trimmed and rolled ready to go. Purchased from
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Explore Simon's culinary world on his official website and try out some delicious recipes from Simon Deli! ???????????? Don't forget to share your cooking creations with us. Enjoy the culinary adventure! ????????
????Beef Shank???? #shorts
Beef shank is SO CHEAP AND SO GOOD.
I watched @chucksflavortrain make these and they are incredible. Thanks for the share!
@TheDuckhornPortfolio
Ingredients:
???? 3lbs beef shank medallions
????Salt and Pepper
????1/2 white onion, thinly sliced
????1 cup red wine
????1 cup chicken stock
????2 tablespoons butter
Instructions:
1. Salt and pepper the beef shanks
2. Smoke at 225F for 2 hours.
3. In a Dutch oven over medium heat, sauté onion in butter for about 5 min until translucent. Deglaze with wine and chicken stock.
4. Stuff the beef shank into the dutch oven, and cover. Bake at 325 for about 2 hours. *Note the internal temp of the beef will probably be around 204-210F
5. Shred and serve
Enjoy!
#recipe #beefshank #beef #hlmbbq