- 100 g (3 ½ oz.) cubed butter
- 300 g (10 oz.) Le Gré des Champs cheese, grated
- 30 ml (2 tbsp.) parsley, chopped
- 30 ml (2 tbsp.) chives, chopped
- 15 ml (1 tbsp.) fresh thyme, chopped
- 30 ml (2 tbsp.) Dijon mustard
- 60 g (2 oz.) Japanese breadcrumbs (Panko)
- 375 ml (1½ cups) milk
- 250 ml (1 cup) 35% cream
- 1 garlic clove
- 100 g (3½ oz.) fine corn semolina
- 4 shallots, thinly sliced
- 45 ml (3 tbsp.) cold butter
- 125 ml (½ cup) red wine
- 500 ml (2 cups) veal stock, homemade or store-bought
- Sufficient quantity of canola oil (for frying)
- 30 ml (2 tbsp.) cornstarch
- 4 veal loin medallions (100 g each)
- 4 blanched asparagus tips
- Sufficient quantity of salt and pepper
- In a food processor, mix the cubed butter, half the cheese, the herbs, the mustard and the breadcrumbs. Spread this mixture between two sheets of parchment paper to 5 mm thick. Refrigerate. Once solid, cut into 5 cm squares. Refrigerate.
- Bring the milk, cream and garlic to a boil. Whisk in the semolina until the mixture is smooth. Season with salt and pepper. Cover and keep warm.
- Sauté half the shallots with 1½ tbsp. butter. Deglaze with red wine and reduce until almost dry. Moisten with the veal stock. Let reduce until the sauce coats the back of a spoon. Whisk in the remaining butter.
- Mix the other half of the shallots with the cornstarch, then fry at 300°F (150°C). Dry on paper towels. Add salt and pepper.
- Season and sear the veal in a hot buttered pan. Place a square of cheese butter on each piece of meat before baking for 2 minutes at 400°F (200°C).
- When ready to serve, make a circle of creamy polenta in the bottom of a soup plate with a spoon. Add the veal and asparagus. Drizzle with sauce and sprinkle with fried shallots.
Your message has been send successfully.