Veal medallions with fondue are a great festive meat dish. Therefore, when preparing it, you must try to make it not only tasty, but also beautiful.
It is necessary
-
- veal (fillet) - 450 grams;
- aromatic alpine cheese - 250 grams;
- milk - 60 grams;
- boiled ham - 50 grams;
- butter - 20 grams;
- cognac - 20 milliliters;
- truffle paste - 10 grams;
- chicken egg - 3 pieces;
- flour for breading;
- salt
- ground black pepper to taste.
Instructions
Step 1
Cut 200 grams of cheese into small cubes, put in a bowl, cover with cold milk and refrigerate for several hours.
Step 2
Finely chop the remaining cheese, ham and pre-boiled eggs. Mix these ingredients with truffle paste, salt and pepper and mix thoroughly. This mass will be used as a filling.
Step 3
Rinse the veal fillet thoroughly in cold water, dry slightly by blotting it with a paper towel. Then remove the film and veins (if any) from the meat, rinse and dry again. Cut the prepared meat across into 4 medallions approximately 1-1.5 centimeters thick, in each of which make pockets and fill them with the filling.
Step 4
For fondue, take a bowl of milk and cheese and place it in a pot of hot water, then over low heat. Stir constantly as the cheese heats up until the cheese is completely dissolved, and then turn the heat up. Add 2 yolks, mix thoroughly and cook for about 5-7 minutes more. The fondue should be smooth and creamy.
Step 5
Salt and pepper the medallions, roll in flour and fry on both sides for 2-3 minutes in butter.
Step 6
Pour the cognac over the meat, cover and increase the heat. When the cognac has evaporated, remove the pan from the heat.
Step 7
Put the finished medallions on a dish and pour over the fondue. Serve hot.
Step 8
If desired, the veal fondue medallions can be served with vegetables. To prepare a side dish, take a tomato, onion, bell pepper and potatoes. Cut the ingredients into small cubes and fry in vegetable oil until golden brown.
