Type of cut: medallions
Yield: 4 servings
Degree of difficulty: chef
Preparation: 20 minutes
Cooking: 45 minutes
Cooking method: stir frying
- 1 Spanish onion, finely chopped
- 250 ml (1 cup) white wine
- 250 ml (1 cup) 15% cream
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) olive oil
- 30 ml (2 tbsp) shallots, finely chopped
- 180 ml (3/4 cup) red wine
- 250 ml (1 cup) demi-glace sauce
- 1/2 yellow pepper, cubed
- 1/2 red pepper, cubed
- 1/4 bunch oregano, snipped
- 1/2 garlic clove, finely chopped
- 15 ml (1 tbsp) butter
- 4 Quebec Grain-Fed Veal medallions (sirloin tip)
- Preheat oven to 175°C (350°F).
- To prepare the onion fondue, put the onion and white wine in a casserole and cook over low heat until the wine has completely evaporated, about 20 minutes. Add the cream and reduce. Season to taste. Set aside.
- To prepare the sauce, heat the olive oil in a skillet and sweat the shallots. Add the red wine and reduce by two-thirds. Add the demi-glace sauce and bring to a boil. Add the peppers, oregano and garlic and simmer for a few minutes.
- Heat the butter in a skillet and sauté the veal medallions for about 2 minutes on each side, then transfer to the oven for 5 minutes or just until a thermometer registers 65°C (150°F), making sure that the meat is still pink in the middle.
- To serve, place the onion fondue on the plates, top with the medallions and nap with sauce. Serve accompanied by Brussels sprouts sautéed with bacon cubes and steamed small new potatoes.
Recipe provided by Julien Lahourde.