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

Ingredient Substitutions

• Instead of Veal grenadins: Pork tenderloin
• Instead of Smoked bacon (Jura): Traditional bacon
• Instead of Fresh or dried morels: Porcini mushrooms, Button mushrooms
• Instead of Chives: Flat parsley
• Instead of Shallots: Sweet onion
• Instead of Garlic clove: Garlic powder (½ tsp)
• Instead of Butter: Margarine, Olive oil (for cooking)
• Instead of Whole milk cream: Thick crème fraîche
• Instead of Dry white wine: Chicken stock (200 ml)
• Instead of Morel rehydration broth: Chicken stock
• Instead of Dauphinoise potatoes: Granny Smith apples
• Instead of Freshly ground black pepper: White pepper
• Instead of Fleur de sel: Sea salt
• Instead of Pepper berries (for garnish): Black peppercorns

Equipment Needed

• Large frying pan
• Saucepan
• Whisk
• Chef's knife
• Cutting board
• Measuring glass or measuring cup
• Wooden spatula
• Aluminum foil
• Serving plate
• Sauce spoon

Critical Steps — Do Not Skip

• Rehydration of morels
• Proper searing of veal grenadins
• Deglazing with white wine to capture the fond
• Reduction of the morel sauce until thickened
• Finishing the sauce with cold butter

Chef Tips from the Video

• Choose quality veal, ideally grenadins from the local butcher.
• Finish the sauce off the heat to preserve the creamy texture.
• Add whole pepper berries just before serving for an aromatic and visual contrast.

Troubleshooting

Storage

Refrigerator: Sauce and morels can be kept 2 days in the refrigerator, gently reheated.

Freezer: Cooked grenadins keep 1 month in the freezer, individually wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Rehydrate the morels the day before and keep the broth refrigerated.
• Prepare the sauce ahead of time and gently reheat before serving.
• Cut the potatoes and keep them in a bowl of lemon water to prevent oxidation.