How to cook the medallions
Veal medallions with fondue - it's a great holiday meat dish. Therefore, it is necessary to try to prepare, so it turned out not only delicious, but also beautiful.
You will need:
beef (fillet) - 450 grams; fragrant alpine cheese - 250 grams; milk - 60 grams; cooked ham - 50 grams; butter - 20 grams; Brandy - 20 ml; truffle paste - 10g; egg - 3 pieces; flour for breading; salt, ground black pepper - to taste.
Instruction how to cook medallions
Cut 200 grams of cheese into small cubes, place in bowl, cover with cold milk and place in refrigerator for several hours.
Finely chop the remaining cheese, ham and pre-cooked eggs. These ingredients mix with truffle paste, salt, pepper and mix thoroughly. This mass will be as a filling.
Veal fillet rinse thoroughly with cold water, pat dry gently, blotting it with a paper towel. Then remove the meat from the film and streaks (if any), rinse again and pat dry. Prepared meat cut crosswise into 4 thick medallions approximately 1-1.5 centimeters, all of which make pockets and fill them with stuffing.
Fondue, take a bowl of milk and cheese and place in a pan with hot water, and then slow fire. As heating the curd stir constantly until the cheese is completely dissolved, then increase the heat. Add 2 egg yolks, mix well and cook for about 5-7 minutes. Funds must purchase a uniform creamy mass.
Medallions with salt and pepper, roll in flour and fry on both sides for 2-3 minutes in butter.
Pour brandy meat, cover and increase the heat. When brandy has evaporated, remove the pan from the heat.
Ready medallions lay on a dish and pour the fondue. Serve hot.
At the request of veal medallions with fondue can be served with vegetables. To prepare the garnish, take a tomato, onion, bell pepper and potatoes. Cut the ingredients into small cubes and fry in vegetable oil until golden brown.