***** CODE PUB = PUB_B *****
Veal Medallions with Eucalyptus Honey and Pumpkin Flans Recipe
Veal Medallions with Eucalyptus Honey and Pumpkin Flans
Benoît Sinthon, Il Gallo d'Oro, Madère
Benoît Sinthon, Il Gallo d'Oro, Madère
Flavors of Madeira
Total time: 1hr to 2hr

Prep. time: 15 minutes
Cooking time: About 1 hour

Difficulty: Easy
For 5 servings

- 800 g (1 lb. 12 oz.) Veal tenderloin
- Clarified butter

Pumpkin Flans
- 700 g (1 lb. 8 oz.) peeled seeded pumpkin
- Butter
- 100 g (3 1/2 oz.) onion, julienned
- Salt, pepper and nutmeg
- Chicken stock
- 2 eggs
- 1 clove of garlic, chopped
- 15 g (1 tbsp.) heavy cream

Roasted garlic
- 15 cloves of unpeeled Garlic
- 50 ml (3 tbsp.) olive oil
- Salt and pepper
- 1 sprig of thyme
- 4 bay leaves

- 50 ml (3 tbsp.) aged wine vinegar
- Eucalyptus Honey
- 500 ml (2 cups) demi-glace

 Making the pumpkin flans
Cut the pumpkin into cubes;
place the pumpkin in a saucepan with the onion and chopped garlic; season with salt and pepper and add a touch of nutmeg;
cover with chicken stock and cook slowly until the liquid has evaporated;
purée in a blender; let cool;
add the whole beaten eggs and the cream;
pour into individual buttered ramekins or custard cups and cook in a 150°C / 300°F oven for 45 minutes.

Making the sauce

  1. While the flans are cooking, place the wine vinegar and honey into a saucepan; cook until lightly caramelized;
  2. add the demi-glaze and cook over very low heat for 45 minutes; strain.

Preparing the roasted garlic

  1. Place the whole unpeeled garlic cloves, sprig of thyme and a drizzle of olive oil on a piece of aluminum foil;
  2. close up in a package; cook in a 200° C (400° F) oven for 15 minutes; set aside.

Cooking the veal – Presentation

  1. Trim the veal tenderloin; cut into medallions, allowing four per person;
  2. sauté the veal medallions in clarified butter; the center should still be slightly pink;
  3. pour a little sauce onto each plate;
  4. arrange four medallions in the middle of each plate;
  5. garnish with the pumpkin flan and roasted garlic. 



Côtes du Rhône Hermitage 1995 Jean-Louis Chave

More recipe ideas
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
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****