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Veal medallions with mushroom ragout

  • 1h 10m
    • Preparation 25 min
    • Resting 10 min
    • Cooking 35 min

Ingredients

4 People
  • For the vegetable side dish:
  • 800 g Small potatoes 
  • Salt 
  • 200 g Baby spinach 
  • 5 tbsp. Butter 
  • Pepper 
  • Nutmeg 
  • For the morel cream :
  • 25 g Dried morels 
  • 2 Shallots 
  • 2 tbsp. Butter  
  • 1 tbsp. Flour 
  • 200 ml Veal stock 
  • 150 ml Whipped cream  
  • Salt 
  • Pepper  
  • Nutmeg 
  • For the meat component :
  • 8 Veal medallions (approx. 75 g each) 
  • Salt 
  • Pepper 
  • 3 tbsp. Rapeseed oil 

Preparation

Step 1
For the side dish, wash the potatoes and cook in boiling salted water for about 15 minutes. Rinse the potatoes in cold water, let them cool slightly and peel.
g Small potatoes 
Step 2
For the morel cream, pour 250 ml of hot water over the morels and soak for about 10 minutes. Meanwhile, peel and finely dice the shallots. Heat 2 tbsp. of butter in a saucepan. Sauté the shallot cubes for about 2 minutes until translucent. Drain the morels in a colander and collect the broth. Squeeze the morels thoroughly and cut in half. Dust the shallots with flour. Add the collected broth and veal stock to the shallots and simmer for about 5 minutes while stirring. Add morels and cream and bring them to a boil once. Season to taste with salt, pepper and nutmeg. Keep the sauce warm. 
g Dried morels 
Shallots 
tbsp. Butter  
tbsp. Flour 
ml Veal stock 
ml Whipped cream  
Salt 
Pepper  
Nutmeg 
Step 3
Wash and sort the spinach. Heat 2 tablespoons of butter in a frying pan and sauté the spinach for about 3 minutes. Season to taste with salt, pepper and nutmeg and keep warm.  
Salt 
g Baby spinach 
tbsp. Butter 
Pepper 
Nutmeg 
Step 4
Season the veal medallions with salt and pepper. Heat some oil in a pan and sear the medallions on all sides for about 5 minutes, then remove and place on a baking sheet. Cook the medallions in a preheated oven at 140 °C/ fan 120 °C for 6-7 minutes. 
Salt 
Pepper 
Veal medallions (approx. 75 g each) 
tbsp. Rapeseed oil 
Step 5
Heat 3 tablespoons of butter in a frying pan and fry the potatoes on all sides for about 5 minutes until golden brown. Season with salt and pepper to taste. Remove the medallions from the oven and serve with morel cream and spinach leaves.   
Salt 
Pepper