Wednesday, October 25, 2006

Veal filet with parma ham and estragon

Mamina's Italian themes haves been inspiring me over the last few weeks, giving me a sudden desire for "Prosciutto di Parma". This fine ham is often served thin-sliced with melon or fig, but it also goes perfectly with veal. A good opportunity to return to a recipe inspired by chef Manuel Martinez.


Preparation : 30 minutes
Cookign timeisson : 50 minutes
Ingredients for 4

1 veal fillet
4 slices of Parma ham
10 cl veal stock
10 gr butter
1/2 bunch freshly chopped estragon
10 cl white wine
10 cl crème fraîche

Gratin de macaroni :
10 cl crème fraîche
100 gr macaroni
10 cl veal stock
100 gr gruyère cheese
10 gr butter
Salt, pepper

  • Roll the parma ham around the veal fillet and attach with string.
  • Cook the macaroni in salted boiling water. Drain and rinse.
  • Reduce 10cl of veal stock in a saucepan and add in 10cl of crème fraîche.
  • Add the butter, and the macaroni. Mix well.
  • Pour into an oven dish and sprinkle with gruyère cheese.
  • Brown under the grill just before serving.
  • Cut the veal fillet into medallions.
  • Season with salt and pepper, and fry in a pan with a little butter.
  • Keep warm on one side.
  • Drain the oil from the frying pan.
  • Add the white wine, and scrape the bottom of the pan to loosen the caramelized juices.
  • Reduce, then add the veal stock.
  • Reduce once again.
  • Incorporate the crème fraîche and the chopped estragon.
  • Mix the sauce in a blender, and stir in a little butter.

Serve the veal medallions with the estragon cream suace and macaroni gratin. You could replace the pasta with a gratin of courgette and tomato with parsley.

1 comment:

Anonymous said...

Excellent recipe and a lovely blog site.