Recipe Tip: Veal Medallions with Morels - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. For this dish, top chef Willi Klinger sets off tender young veal medallions with a refined morel and cream sauce and serves it with fine ribbon noodles. It takes time to prepare, but it's so worth the effort.
- 40 gdried morels
- 2 tablespoonbutter, for frying
- 2shallots, very finely chopped
- 30 mlCognac
- 100 mldry white port wine
- 2 tablespoonolive oil, for frying
- 16 piecemedallions of veal saddle, cut about 3cm thick
- 250 mldouble cream
- tablespoondry Madeira (fortified wine)
- 100 mlveal stock (optional)
- 300 gfresh fine ribbon noodles
Step 1The day before you want to eat, soak the dried morels in 2 litres of water.
Step 2The next day, carefully lift them out, rinse them several times under running water and squeeze them well to remove all the grit from the chambers of the mushroom heads.
Step 3Ladle 250ml of the mushroom soaking water into a measuring jug for preparing the sauce.
Step 4For the sauce, heat 1 tablespoon of the butter in a saucepan over a medium heat, add the shallots and cook, stirring, until translucent. Increase the heat to high, add the moist morels and mix thoroughly.
Step 5As soon as the water from the mushrooms has evaporated, add the Cognac, stir well, then pour in the port.
Step 6Add a good ladleful of the soaking water, season with salt and simmer for about 30 minutes until the sauce has reduced and thickened.
Step 7Meanwhile, bring a large pan of salted water to the boil for the pasta. Preheat the oven to low (60C).
Step 8Heat a large heavy-based pan over a high heat. When hot, add the remaining butter and the oil, then add the veal medallions and sear them briefly on both sides, turning 2–3 times so that they are lightly browned but still pink inside.
Step 9Transfer the medallions to a plate and keep warm in the oven.
Step 10When the morels in the sauce are nicely soft, pour in the cream and bubble gently until the volume is reduced by half.
Step 11Taste and season with salt, adding more port wine if you like, then add the Madeira and stir in the veal stock, if using. Keep the sauce warm.
Step 12Boil the noodles for two minutes then drain.
Step 13To serve, place two medallions on each of four warmed plates. Stir any escaped meat juices into the morel sauce.
Step 14Arrange the noodles next to the meat, spoon the morel sauce over the medallions and serve immediately.