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QimiQ
Benefits
Problem-free reheating possible
Enhances the natural taste of added ingredients
Alcohol stable and does not curdle
Binds with fluid - no separation of ingredients
15
easy
Ingredients for 4 portions
8
Veal tenderloin medallions 80 g each
Salt and pepper
Olive oil,
to fry
For the sauce
250
g
QimiQ Classic,
chilled
2
tbsp
Shallot(s),
finely chopped
2
tbsp
Flour
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. Dust with flour and douse with the white wine and cognac. Add the stock and allow to reduce.
4.
Add the cress to the sauce and cook for a further minute.
5.
Finish with the cold QimiQ Classic and blend.
6.
Arrange the medallions on the cress sauce and serve garnished with sprigs of cress.
