Medallions from veal with a fondue are a magnificent festive meat dish. Therefore at its preparation it is necessary to try that it turned out not only tasty, but also beautiful.
It is required to you
- veal (fillet) – 450 grams;
- fragrant Alpine cheese – 250 grams;
- milk – 60 grams;
- boiled ham – 50 grams;
- desi – 20 grams;
- cognac – 20 milliliters;
- truffle paste – 10 grams;
- egg – 3 pieces;
- flour for a breading;
- salt
- black sprinkling pepper – to taste.
Instruction
1. Cut 200 grams of cheese small into cubes, put in a bowl, fill in with cold milk and put in the fridge at several o'clock.
2. Small cut the remained cheese, ham and previously boiled eggs. Mix these ingredients with truffle paste, salt, pepper and carefully mix. This weight will be as a stuffing.
3. Carefully wash out veal fillet in cold water, slightly dry, having blotted it with a paper towel. Then remove a film and streaks (if they are) from meat, once again wash out and dry. Cut the prepared meat across on 4 medallions about 1-1.5 centimeters thick, in each of which make pockets and fill them with a stuffing.
4. For preparation of a fondue take a bowl with milk and cheese and put in a pan with hot water, and then on slow fire. In process of heating constantly stir a cheese curd before full dissolution of cheese, and then increase fire. Add 2 yolks, carefully mix and prepare about 5-7 more minutes. The fondue has to buy homogeneous creamy mass.
5. Salt medallions, pepper, roll in in flour and fry from two parties on 2-3 minutes in a desi.
6. Water meat with cognac, cover and increase fire. When cognac is evaporated, remove a frying pan from fire.
7. Lay out ready medallions on a dish and water a fondue. Give hot to a table.
8. At will medallions from veal with a fondue can be given with vegetables. For preparation of a garnish take tomato, onion, paprika and potatoes. Cut ingredients small into cubes and fry on vegetable oil to a golden crust.