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Grain-Fed Veal Tenderloin à la Rossini, with Fresh Tagliatelle and morel mushroom sauce, from Montreal's Europa Restaurant https://www.metro.ca/userfiles/image/recipes/Filet-mignon-Veau-grain-Rossini-tagliatelles-creme-morilles-4596.jpg PT15M PT15M PT30M
Morel mushroom sauce:In a saucepan, reduce the cream by half.Soak the mushrooms in warm water. Remove any residues of soil.Once the mushrooms have plumped up, cut them into rounds and sauté 1 minute in a skillet with a knob of butter.Pour the mushrooms into the cream and continue reducing the liquid over low heat. Season lightly.Pasta:Cook the fresh tagliatelle (short cooking time is recommended). Drain and place in salad bowl tossing with virgin olive oil and the minced chives.Veal:Cook the foie gras slices in a very hot skillet and reserve. Heat butter and oil (2/3 butter, 1/3 oil) in a skillet and cook the 2 grain-fed veal tenderloins to your preferred level of doneness.Place the meat in the center of serving plates, set the pan-roasted foie gras on top of the tenderloins and spoon the pasta and morel cream sauce around the meat.
2
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2x2 oz (2x60 g) foie gras 2 grain-fed veal tenderloins
Grain-Fed Veal Tenderloin à la Rossini, with Fresh Tagliatelle and morel mushroom sauce, from Montreal's Europa Restaurant

Grain-Fed Veal Tenderloin à la Rossini, with Fresh Tagliatelle and morel mushroom sauce, from Montreal's Europa Restaurant

Rate this recipe
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2
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • morel cream sauce


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    NATREL CREAM

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    1 L SELECTED VARIETIES


  • 2 cups
    (500 mL)
    15% cream
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  • 1 oz
    (30 g)
    dried morel mushrooms
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  • pasta


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    300 g SELECTED VARIETIES


    SOLENZI PASTA

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    $6.49 ea.

    227 g SELECTED VARIETIES


  • 7 oz
    (200 g)
    fresh tagliatelle pasta
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    300 g SELECTED VARIETIES


    SOLENZI PASTA

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  • 2 Tbsp.
    (30 mL)
    virgin olive oil
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    750 ml - 1 L SELECTED VARIETIES


  • 5 to 6
    stems, minced of chives

  • butter and oil

  • salt and pepper
  • 2x2 oz
    (2x60 g)
    foie gras
  • 2
    grain-fed veal tenderloins
Imprimer ma sélection

Preparation

Morel mushroom sauce:

In a saucepan, reduce the cream by half.

Soak the mushrooms in warm water. Remove any residues of soil.

Once the mushrooms have plumped up, cut them into rounds and sauté 1 minute in a skillet with a knob of butter.

Pour the mushrooms into the cream and continue reducing the liquid over low heat. Season lightly.

Pasta:

Cook the fresh tagliatelle (short cooking time is recommended). Drain and place in salad bowl tossing with virgin olive oil and the minced chives.

Veal:

Cook the foie gras slices in a very hot skillet and reserve. Heat butter and oil (2/3 butter, 1/3 oil) in a skillet and cook the 2 grain-fed veal tenderloins to your preferred level of doneness.

Place the meat in the center of serving plates, set the pan-roasted foie gras on top of the tenderloins and spoon the pasta and morel cream sauce around the meat.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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