Ingredients
4 grain-fed veal medallions (from leg) approx. 125 g (1/4 lb) each
75 ml (5 tbsp) canola oil
60 ml (4 tbsp) chopped shallots
1 package of fresh spinach
200 g Brie cheese
4 phyllo pastry sheets
250 g (1/2 lb) butter
salt and pepper to taste
Sauce
200 ml (3/4 cup) demi-glace sauce
60 ml (4 tbsp) chopped shallots
400 ml (1 3/4 cup) 35% cream
10 ml (2 tsp) Madagascar green pepper
200 ml (3/4 cup) white wine
Flour the veal medallions and fry lightly without browning. Cook in oven at 160°C (325°F) for approx. 15 minutes. Allow to cool before placing on phyllo pastry.
In butter sauté the spinach. Add salt and pepper. Brush half of each phyllo pastry leaf with clarified butter and fold leaf.
In the center of each phyllo pastry leaf, place a medallion of veal, the spinach and the Brie, and fold the edges of the pastry over the other ingredients to form the shape of a draw-string bag. Place in oven and bake at 160°C (325°F) for approx. 15 minutes, or until the pastry is golden. For the sauce, reduce the shallots, green pepper, white wine and demi-glace sauce and the cream until consistency is thick.
Recipe courtesy of Serge Gagné, reputed chef at Ristorante Il Teatro in Quebec City
