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Creamy Polenta and Veal Loin, Flavoured with Le Gré des Champs Cheese, with Red Wine Veal Jus and Fried Shallots

Creamy Polenta and Veal Loin, Flavoured with Le Gré des Champs Cheese, with Red Wine Veal Jus and Fried Shallots


4 portions

Ingredients

  • 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

Preparation

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  • 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.

You can use this cheese for this recipe

Accompaniments

Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

See wines