Veal Tournedos Chantal Recipe
Sautéed and served in a Wild Mushroom Sauce. Accompanied by savory risotto.
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Ingredients
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Veal Tournedos and Sauce
Method
Preparation and Cooking
- 1
Prepare the Risotto
Start by preparing the savory risotto. In a saucepan, heat 4 cups of chicken stock and keep it warm. In another pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 1 cup of Arborio rice and toast for about 2 minutes. Stir in 1 cup of dry white wine and cook until absorbed. Gradually add the warm chicken stock, one ladle at a time, stirring continuously until the rice is creamy and al dente. Finish with 1/2 cup of grated Parmesan cheese and season with salt and pepper to taste.
- 2
Cook the Veal Tournedos
Season the veal filet mignon with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Sear the veal for about 3-4 minutes per side, until browned and cooked to your liking. Remove from the pan and let rest.
- 3
Make the Wild Mushroom Sauce
In the same skillet, add the minced shallots and sauté until translucent. Add the sliced wild mushrooms and garlic, cooking until the mushrooms are soft. Pour in 1 cup of red wine and let it reduce by half. Add 1 cup of beef stock and reduce further. Stir in 1 cup of heavy cream and fresh thyme, simmer until the sauce thickens. Adjust seasoning with salt and pepper.
- 4
Serve
Slice the veal tournedos and arrange them on plates. Spoon the wild mushroom sauce over the top and serve alongside the savory risotto.
