Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Surprise Médaillons of Veal with Double-cream Brie https://www.metro.ca/userfiles/image/recipes/medaillons-veau-brie-double-creme-3614.jpg PT15M PT45M PT1H00M
Preheat oven at 325°F (160°C). Flour veal médaillons and fry lightly in oil and butter, without browning, in a sauce pan. Then cook in oven for about 15 minutes. Allow to cool. In another saucepan sauté spinach and shallots in butter and add salt and pepper. Lightly brush half of each phyllo pastry leaf with melted butter. Fold each dry half leaf over the other brushed half. In the center of each phyllo pastry leaf, place a médaillon of veal, spinach and Brie, and fold edges of pastry to form the shape of a draw-string bag. Place in oven and bake for about 15 minutes, or until the pastry is golden. For the sauce, reduce shallots, green pepper, white wine, demi-glace sauce and cream until unctuous consistency.
4
1/4 cup (60 mL) flour 4x1/4 lb (4x115 g) grain-fed veal médaillons 1/4 cup (60 mL) canola oil 1 Tbsp. (15 mL) butter 1/4 cup (60 mL) chopped shallots 1 fresh spinach 4 phyllo pastry leaves 180 g brie cheese, cut in medium slices 1/3 lb (150 g) butter 1/4 cup (60 mL) chopped shallots 2 tsp. (10 mL) madagascar green pepper 3/4 cup (190 mL) white wine 3/4 cup (190 mL) demi-glace sauce 1/2 cups (125 mL) 35% cream
Surprise Médaillons of Veal with Double-cream Brie

Surprise Médaillons of Veal with Double-cream Brie

Rate this recipe
1 Vote
4
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/4 cup
    (60 mL)
    flour
  • 4x1/4 lb
    (4x115 g)
    grain-fed veal médaillons
  • 1/4 cup
    (60 mL)
    canola oil
  • 1 Tbsp.
    (15 mL)
    butter
  • 1/4 cup
    (60 mL)
    chopped shallots
  • 1
    fresh spinach
  • 4
    phyllo pastry leaves
  • 180 g
    brie cheese, cut in medium slices
  • 1/3 lb
    (150 g)
    butter

  • salt and pepper to taste

  • sauce :
  • 1/4 cup
    (60 mL)
    chopped shallots
  • 2 tsp.
    (10 mL)
    madagascar green pepper
  • 3/4 cup
    (190 mL)
    white wine
  • 3/4 cup
    (190 mL)
    demi-glace sauce
  • 1/2 cups
    (125 mL)
    35% cream
Imprimer ma sélection

Preparation

Preheat oven at 325°F (160°C).

Flour veal médaillons and fry lightly in oil and butter, without browning, in a sauce pan. Then cook in oven for about 15 minutes. Allow to cool. In another saucepan sauté spinach and shallots in butter and

add salt and pepper.

Lightly brush half of each phyllo pastry leaf with melted butter. Fold each dry half leaf over the other brushed half.

In the center of each phyllo pastry leaf, place a médaillon of veal, spinach and Brie, and fold edges of pastry to form the shape of a draw-string bag. Place in oven and bake for about 15 minutes, or until the pastry

is golden.

For the sauce, reduce shallots, green pepper, white wine, demi-glace sauce and cream until unctuous consistency.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Fruity and  medium-bodied

Fruity and medium-bodied

These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.