Veal Medallions with Cambozola Cheese Recipe
Veal Medallions with Cambozola Cheese
Flavors of Canada
Total time: 30 to 60 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: Easy
Chef's Note

The whole secret rests in the sauce for the veal stock that is slowly reduced over low heat before cheese is added.

Substitute veal scaloppini or loin for the veal medallions.

If you use veal stock powder, shorten the reduction time before adding the cheese.

- 4 portions of Veal tenderloin (160 g / 5 oz. each)
- 500 ml (2 cups) veal stock (demi-glace)
- 250 ml (1 cup) white wine
- 100 ml (6 tbsp.) heavy cream (35%)
- 75 g (3 oz.) cambozola cheese
- 25 g (1 oz.) shallot, finely chopped
- 1 tsp. butter
- 1 tsp. tarragon (fresh if possible)
  1. season each medallion with salt and pepper; reserve;
  2. melt butter in a saucepan; add dry shallots and leave to sweat gently until soft and without coloration;
  3. add white wine and tarragon; reduce to half the liquid;
  4. pour veal stock and repeat reduction process to half the liquid;
  5. add diced cheese and cream; season if necessary;
  6. sauté the veal medallions in hot oil one minute on each side; finish cooking in a preheated oven at 350° F. (180° C.) for 5 to 6 minutes.
More recipe ideas
An original recipe from the kitchen of Jean-François Méthot of Hostellerie Les Trois Tilleuls
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up