Aimer faire plaisir à ceux qu'on aime

Ingredients

• 125 ml (1/2 cup) balsamic vinegar
• 125 ml (1/2 cup) honey
• 250 ml (1 cup) beef broth or demi-glace sauce
• 125 ml (1/2 cup) whipping cream (35%)
• 15 ml (1 tbsp.) Dijon mustard
• Salt and freshly ground pepper
• 30 ml (2 tbsp.) butter
• 16 Quebec milk-fed veal medallions
• 340 g (12 oz) Le Cabouron, sliced

Preparation

In a saucepan, bring balsamic vinegar and honey to a boil and simmer for about 5 minutes or until slightly thickened. Add beef broth or demi-glace sauce, cream and Dijon mustard. Add salt and pepper to taste and set aside. In a frying pan, melt butter over medium heat and cook veal for 2 to 3 minutes per side. Meat should be pink in the centre. Add salt and pepper to taste. Divide Le Cabouron slices evenly among veal medallions, placing on top, and broil a few minutes until cheese melts. Spoon honey-mustard sauce over veal, and serve with roasted rosemary potatoes, carrots and green beans.