Grenadines de veau au vin jaune
very easy
Ingredients
- 7-10 Tbsp Pour 6 pers
- 2 filets mignon de veau
- 80 g dehydrated morels (or 800g of fresh)
- 2 échalotes
- 25 cl yellow wine (Côtes du Jura, Château-Chalon...)
- 20 cl of single cream
- 20 cl de crème fraîche
- 7-10 Tbsp 2 tablespoons of Armagnac (or Cognac)
- 7-10 Tbsp muscade
- 7-10 Tbsp beurre
- 7-10 Tbsp sel et poivre
Directions
- 1
1 *The day before, soak the morel mushrooms in a bowl of hot water, covered. The next day, drain the morels and filter the cooking water with a paper filter. Then reduce over high heat in a saucepan, removing impurities.
- 2
1 Peel and chop the shallots. Carve grenadines in the filets mignon.
- 3
2 Melt 40g of butter in a frying pan and put the veal grenadins to brown in it, turning them over, about 5mn, season. Remove them from the pan and cover with aluminium foil.
- 4
4 Discard the cooking fat from the meat, heat the pan and pour the wine, scraping out the juices with 2 spoonfuls of cooking water from the morel mushrooms. Add shallots and morels and grate a little nutmeg. Simmer for about 10 minutes.
- 5
5 Pour in the fresh cream, stir, add salt and pepper, leave to reduce for a few minutes and put the grenadines back in. Serve with fresh pasta or small potatoes (rattes or new potatoes).
- 6
*In the faster version, but less tasty, soak the morels for 30 minutes in hot water and do not keep their water.
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