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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.
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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
Surprise Médaillons of Veal with Double-cream Brie

Surprise Médaillons of Veal with Double-cream Brie

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4
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • sauce :
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  • 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

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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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