Veal Medallions with Chestnut Purée
Tender veal medallions are pan-seared to perfection and served atop a velvety chestnut purée. Finished with a drizzle of rich red wine reduction, this gourmet dish combines earthy flavors and luxurious textures, delivering an unforgettable culinary experience. Perfect for an elegant dinner or special occasion, it's a true testament to the art of modern cooking.
ingredients
- 1 lb veal tenderloin, sliced into medallions
- 1 cup cooked chestnuts, peeled and chopped
- 1 cup heavy cream
- 1 cup red wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, minced
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
steps
- 1.
In a saucepan, combine the cooked chestnuts and heavy cream, heating gently until warmed through. Purée the mixture with an immersion blender until smooth. Season with salt and pepper, set aside.
- 2.
Season veal medallions with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear veal medallions for about 3-4 minutes on each side until golden brown. Remove and keep warm.
- 3.
In the same skillet, reduce heat to medium, add butter, and sauté the minced shallot until translucent. Pour in red wine and thyme, and let simmer until reduced by half.
- 4.
To serve, plate a generous scoop of chestnut purée, top with veal medallions, and drizzle with red wine reduction. Garnish with additional thyme if desired.
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