Mignon de Veau en croute de Pommes de Terre

By corlear

Restaurant “l’Alambic”
Rue de Général de Gaullle
21700 Nuits-St-Georges

Chef de Cuisine: Cristophe Dumay

Ingredients

• Veal filet 25#, floured
• 2 # potatoes
• 2 oz truffles
• 4 endives
• 4 oz Chanterelles
• 2 eggs
• 1 oz cream
• 1 oz veal juice
• 1 tsp cognac
• 2 tsp White wine
• 4 oz Butter
• Sunflower oil, as needed

Details

Servings 4

Preparation

Step 1

Season and brown the meat, set aside.

Deglaze the pan with the cognac, white wine veal juices, reduce 1/3. Add the truffles, set aside, keep warm.

Peel and grate the potatoes, season and cook in a non-stick skillet with the butter and oil, cook both sides.

Roll the veal in the flat potato pancake, cook in oven at 325 for approx 15 min.

Wash the chanterelles, fry in butter.

Mix the cream, eggs, salt and pepper, add to the chanterelles.

Take the leaves from the endives, cook in clarified butter.

Arrange the endive leaves in a mold, add the chanterelle mixture and cook in the oven at 325 for 25 min.

To plate:
Spoon truffle sauce on the plate, add a slice of the veal-potato and unmold the endive.