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QimiQ
Benefits
Creamy consistency
Full taste with less fat content
Alcohol stable and does not curdle
Problem-free reheating possible
15
easy
Ingredients for 4 portions
8
ea
Veal tenderloin medallions 80 g each
Salt and pepper
Olive oil,
to fry
For the sauce
250
g
QimiQ Cream Base
2
tbsp
Shallot(s),
finely chopped
60
ml
Dry white wine
3
cl
Brandy
350
ml
Vegetable stock
1
bunch(es)
Watercress,
finely chopped
Salt and pepper
Cress ,
to decorate
Method
1.
Preheat the oven to 75 °C (conventional oven).
2.
Season the medallions with salt and pepper and fry for 2 minutes on each side in hot oil. Remove from the pan, wrap in tin foil and place in the oven for a further 10 minutes.
3.
For the sauce: fry the shallots until tender. Douse with the white wine and cognac, add the stock and reduce.
4.
Stir in the QimiQ Sauce Base.
5.
Add the cress to the sauce and blend.
6.
Arrange the medallions on the cress sauce and serve garnished with sprigs of cress.
