6 medallions of grain-fed veal

Butter, as needed

Dash of sunflower oil

 

 

1 bunch of watercress, stems and leaves separated

2 large shallots, finely sliced

60 ml (1/4 cup) dry white wine

500 ml (2 cups) 35% cream

Salt and pepper to taste

A dash of fresh lemon juice

 

 

Prepare saucepan full of boiling salted water. Blanch the watercress leaves for 30 seconds. Scoop leaves out of the water with a ladle and cool under cold water. Reserve. Blanch the stems in the same boiling water for 2 minutes. Drain and set aside 60 ml (1/4 cup) of cooking water. Purée the stems in a food processor and reserve.

 

Heat about 45 ml (3 tbsp) butter in a large deep skillet or wide saucepan over medium heat. Add the shallots and cook for 2 minutes. Add white wine, and reduce by half. Add cream, and reduce again by half, or until the sauce is thick and creamy. Add the purée and watercress leaves, and heat 2 minutes longer. Remove from heat. Season with salt and pepper. Add a few drops of lemon juice. Reserve.

 

Heat about 30 ml (2 tbsp) butter and a dash of oil in each of two large skillets over medium-high heat. When the butter starts to foam, add the medallions and sauté 3 minutes per side, according to thickness, turning only once. The meat in the centre should be slightly pink. Blood will form on the surface of the veal when it is medium rare. Transfer medallions to warm platter, cover with aluminum foil and let rest for 7 to 8 minutes in a very low oven.

 

Arrange the medallions on serving plates, spooning on a portion of the watercress and cream sauce. Serve with steamed potatoes and a few carrots with tops still on for decoration.