Ingredients
For 4 portions
8
Veal tenderloin medallions 80 g each
1pinch(es)
Salt and pepper
Olive oil, to fry
For the sauce
250g
QimiQ Cream Base
2tbsp
Shallot(s), finely chopped
60ml
Dry white wine
3cl
Brandy
350ml
Vegetable stock
1bunch(es)
Watercress, finely chopped
1pinch(es)
Salt and pepper
Cress , to decorate
Preparation
- Preheat the oven to 75 °C (conventional oven).
- 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.
- 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.
- Add the cress to the sauce and cook for a further minute.
- Finish with the cold QimiQ Classic and blend.
- Arrange the medallions on the cress sauce and serve garnished with sprigs of cress.
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