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Goat cheese and maille white wine dijon mustard veal medallion, warm mushrooms salad

MAINS, Veal

Veal medallions served medium with Maille white wine Dijon mustard and fresh goat cheese crust served with puréed celeriac and a warm salad of mushrooms.

Note To obtain a nice mushroom coloration, heat up a frying pan dry for your mushrooms. Once the vegetation water starts coming out of the vegetable, add your oil or butter.This method gives a drier and browner mushroom full of taste.

Ingredients

Recipe for 4 persons

For the celeriac puree

600 Gr

Celeriac

100 Ml

Cream 35%

For the veal

4 Unit(s)

Tenderloin of veal

30 Ml

Maille white wine mustard

1 Clove(s)

Garlic

100 Gr

Fresh goat cheese

For the mushrooms salad

2 Unit(s)

Portobello mushroom

6 Unit(s)

Shiitake

6 Unit(s)

Button mushrooms

0.50 Unit(s)

Red onion

100 Ml

White balsamic vinegar

5 Sprig(s)

Thyme

15 Ml

Honey

Olive oil
Salt and pepper
Butter

Goat cheese and Maille white wine Dijon mustard veal medallion, warm mushrooms salad

Preparation time: 30 min

Preheat your four at 400 °F

General preparation
Peel and cut into large cubes celeriac. Cut the mushrooms into pieces. Chop the onion. Chop the thyme.
Preparation of celeriac puree
In a large saucepan, place the diced celeriac and cover with cold water. Bring to a boil and cook over medium heat 20 to 25 minutes.Drain and puree using a food processor. Adjust seasoning with salt and pepper. Add warm cream to adjust the texture of your purée.
Preparation of veal medallions
Season the veal medallions with salt and pepper on both sides. In a pan, drizzle some oil and sear the medallions 2 minutes per side. Then place them on a baking sheet.In a bowl, mix the Maille white wine Dijon mustard with half the chopped garlic. Place this mixture over the veal medallions and top with goat cheese. Bake for 8 to 10 minutes.
Preparing the mushroom salad
In nonstick skillet, drizzle some olive oil and saute the mushrooms over high heat. Season with salt and pepper and cook for 4-5 minutes. Add the remaining chopped garlic, red onions and fresh thyme. Cook for 2 minutes. Deglaze with vinegar and stir in honey.
To serve
In each plate, place a medallion of veal on top of the celeriac purée and some mushroom salad on the side.

To obtain a nice mushroom coloration, heat up a frying pan dry for your mushrooms. Once the vegetation water starts coming out of the vegetable, add your oil or butter.This method gives a drier and browner mushroom full of taste.

Cooking schedule