Veal Medallions and Grilled Paillasson Cheese from l’Isle d’Orléans and Apple Chutney
A simple veal tenderloin comes together with grilled cheese and apple chutney to create a fancy-looking dish that’s perfect for entertaining!
Ingredients
- 1 onion, chopped
- 1 tbsp (15 ml) olive oil
- 6 Cortland apples, peeled, seeded and diced
- 1 cup (210 g) brown sugar
- 1/2 cup (90 g) raisins
- 3/4 cup (180 ml) apple cider vinegar
- 1/2 cup (125 ml) red beer (or water)
- 1 tbsp mustard seeds
- 1 tsp fresh ginger, thinly sliced
- 1 tsp salt
- 1 pinch ground cloves
- 4 veal tenderloin or sirloin medallions, 5 oz (140 g) each
- 1 tbsp (15 ml) olive oil
- 1 Paillasson cheese from l’Isle d’Orléans, cut into 4 pieces (or other grilling cheese)
- 1 recipe celeriac purée
- 1/4 cup (25 g) roasted pecans, coarsely chopped
Instructions
- In a pot with a thick base, over medium heat, soften the onion in the oil. Add the remaining ingredients. Bring to a boil and simmer over low heat for 45 minutes or until thickened (add a little more beer or water as needed).
- Transfer to a bowl and let cool. Cover and refrigerate until completely chilled, about 2 hours.
A simple veal tenderloin comes together with grilled cheese and apple chutney to create a fancy-looking dish that’s perfect for entertaining!