Veal Grenadins with Morels and Creamy Sauce, accompanied by Dauphinoise Potatoes

Ingredients

• 300 g Veal grenadins (2 pieces about 2 cm thick, 150 g per person)
• 100 g Smoked bacon (Jura) (Cut into 2 mm thick strips)
• 200 g Fresh or dried morels (If dried, rehydrate before use)
• 20 g Chives (Finely chopped)
• 2 pcs Shallots (Thinly sliced)
• 1 pcs Garlic clove (Crushed)
• 50 g Butter (Divided: 30 g for cooking, 20 g for sauce and potatoes)
• 20 cl Whole milk cream (20 cl (200 ml))
• 20 cl Dry white wine (Cooking wine, enjoy in moderation)
• 12 cl Morel rehydration broth (About 120 ml, saved after rehydration)
• 2 pcs Dauphinoise potatoes (Small, peeled and quartered)
• 1 tsp Freshly ground black pepper (Adjust to taste)
• 1 pinch Fleur de sel (For finishing)
• 5 pcs Pepper berries (for garnish) (Whole, to place on the plate)

Instructions

1. Rehydration of morels

   Bring a large pot of water to a boil, plunge the dried morels and simmer for 15 minutes. Drain the mushrooms, reserve the broth (about 120 ml) and set aside the rehydrated morels.

   Time: PT15M

   Temperature: 100°C

2. Preparation of ingredients

   Finely mince the shallots and garlic, chop the chives, cut the smoked bacon into 2 mm strips and slice the dauphinoise potatoes into quarters.

   Time: PT10M

3. Searing the veal grenadins

   Melt 30 g of butter in the pan over medium‑high heat. Place the two grenadins and sear 3 minutes on each side until they are golden and slightly pink in the centre.

   Time: PT7M

   Temperature: 180°C

4. Keeping warm

   Transfer the grenadins to a plate, cover with foil and keep warm.

   Time: PT1M

5. Preparing the sauce base

   In the same pan, add the shallots, garlic and smoked bacon. Sauté for 3 minutes until the shallots are translucent and the bacon is slightly crisp.

   Time: PT3M

   Temperature: 150°C

6. Deglazing with white wine

   Pour the white wine into the pan, increase the heat slightly and let reduce by half (about 2 minutes).

   Time: PT2M

   Temperature: 150°C

7. Creating the morel sauce

   Add the morel rehydration broth, the cream and the rehydrated morels. Bring to a gentle simmer and let reduce for 5 minutes until thickened.

   Time: PT5M

   Temperature: 90°C

8. Finishing the sauce

   Stir in 2 knobs of cold butter and the chopped chives, season with freshly ground black pepper. Gently stir until the butter melts and the sauce becomes glossy.

   Time: PT2M

   Temperature: 80°C

9. Cooking the dauphinoise potatoes

   Melt the remaining butter in a small pan, add the potato quarters and brown them for 5 minutes, turning halfway through. Lightly sprinkle with fleur de sel.

   Time: PT5M

   Temperature: 150°C

10. Plating and serving

    Lay a bed of morels and bacon on each plate, place the veal grenadin on top, generously drizzle with creamy sauce, add the dauphinoise potatoes around and garnish with a few pepper berries and a sprig of parsley.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

20 g

Fat

35 g

Fiber

3 g