VEAL MEDALLION
By Chef Fabio Piceni
VEAL MEDALLION WITH A MUSTARD CRUST SERVED WITH BRAISED RED WINE SHALLOTS AND SAUTÉED PORCINI MUSHROOMS
Serves: 1 person
Ingredients for the mustard crust:
100 grams butter (7 tablespoons)
20 grams mustard (4 teaspoons)
Fresh tarragon, as much as you like
25 gram egg yolk (about one yolk of a large egg)
60 grams breadcrumbs (2/3 cups)
Salt
Whisk the butter with the yolk and a touch of salt until creamy. Add the mustard and keep whisking. Stir in the breadcrumbs. Shape into a log and wrap in plastic. Refrigerate over night.
Ingredients for the veal
250 grams veal medallion
Salt
Oil
Heat a little oil in a medium skillet and sear the medallion all around. Season with salt. Place a few slices of the mustard crust on top and bake in the oven until gets golden browned and crispy, about 7 minutes, depending on how thick it is.
Ingredients for the shallots:
1 bottle red wine
1 sprig rosemary
5 shallots
Cook the shallot and rosemary in the wine until the wine reduce and gets sirupy.
Ingredients for the mushrooms:
100 grams porcini mushrooms (about 1 cup)
1 clove garlic
Fresh parsley, chopped
Lemon juice
Heat a little oil in a pan and cook the garlic until fragrant, cook the mushrooms for just a few minutes, drizzle some lemon juice and sprinkle with parsley.
