Veal Medallions with Truffle
📝 Ingredients
- 4 veal medallions
- 15g butter
- 20g truffle
- Fleur de sel (sea salt flakes)
- Freshly ground pepper
- Homemade mashed potatoes
- Various vegetables (green asparagus, carrots, parsnips, etc.)
👩🏻🍳 Recipe steps
Step 1
Heat a frying pan. When the pan is hot, add the veal medallions. Sear them for 1 minute on each side, then add the butter.
Step 2
Reduce the heat and cook for 4 minutes. The meat should be well browned, slightly firm in the middle but still tender. Add a pinch of sea salt. Season with pepper and set aside.
Step 3
Add the green asparagus heads to the pan and heat in the cooking juices from the grenadins.
Add mashed potatoes (optional) to your plate. Add a veal grenadine and 4 heads of green asparagus. Reduce the remaining juice. Meanwhile, cut the truffle into thin slices.
Spread a little cooking juice and a few truffles on your plate. Finish by grating the rest of the truffle.
We suggest pairing this recipe with our Côtes du Rhône white wine aged in oak barrels !
Recipe by : © 2026 Gourmandiseries.fr
