Veal Medallions and Grilled Paillasson Cheese from l'Isle d'Orléans and Apple Chutney

Veal Medallions and Grilled Paillasson Cheese from l'Isle d'Orléans and Apple Chutney

  • Preparation 30 min
  • Cooking 1 h
  • Chilling 2 h
  • Servings 4

A simple veal tenderloin comes together with grilled cheese and apple chutney to create a fancy-looking dish that's perfect for entertaining!

Categories

Ingredients

  • Apple Chutney

    • 1 onion, chopped
    • 1 tbsp (15 ml) olive oil
    • 6 Cortland apples, peeled, seeded and diced
    • 1 cup (210 g) brown sugar
    • 1/2 cup (90 g) raisins
    • 3/4 cup (180 ml) apple cider vinegar
    • 1/2 cup (125 ml) red beer (or water)
    • 1 tbsp mustard seeds
    • 1 tsp fresh ginger, thinly sliced
    • 1 tsp salt
    • 1 pinch ground cloves
  • Veal and Garnishes

    • 4 veal tenderloin or sirloin medallions, 5 oz (140 g) each
    • 1 tbsp (15 ml) olive oil
    • 1 Paillasson cheese from l’Isle d’Orléans, cut into 4 pieces (or other grilling cheese)
    • 1 recipe celeriac purée
    • 1/4 cup (25 g) roasted pecans, coarsely chopped

Preparation

  • Apple Chutney

  • Veal and Garnishes

Note from Ricardo

This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.

Personal Note