You are here: Inns and resorts > Inns and resorts by region > Charlevoix > Auberge des Falaises > Gastronomy > Our Chef's Recipes > Recipe Details >

Ingredients:

• 600 g veal medallion cut in 4 pieces
• 500 ml veal stock
• 2 French shallots, finely chopped
• 6 slices prosciutto ham
• 250 g Parisian button mushrooms
• 500 g pleurote mushrooms
• 200 g fresh onions
• Salted butter
• 100 ml 35% cream
• 150 g Reggiano  cheese
• Salt and pepper
• Accompanying vegetables (to taste)

Preparation:

1. Dice mushrooms and cook with chopped onions until colored
2. Cook a few minutes over medium heat, add cream and leave to reduce 5 minutes
3. Salt, pepper and keep warm
4. Cook veal medallions in pan 1 minute each side (depending on thickness), salt, pepper and keep warm
5. In same pan, cook finely chopped shallots until lightly colored
6. Add veal stock and leave to reduce by half
7. Salt, pepper and incorporate 4 or 5 small cubes of butter

Presentation:

1. Use 4 round cookie cutters 3 inches in diameter by 2.5 inches high
2. Set 1 veal medallion at the bottom of the cookie cutter and layer in the following sequence: mushroom duxelle, slice of prosciutto, 2nd layer of duxelle
3. Top with Reggiano shavings
4. Coat with cooking juice

Comments:

• Serves 4
  

Follow us on: