20 mins
Grenadin de Veau Gratiné
Recipe by Marie-Danielle
Grenadin de Veau Gratiné is a classic French dish that can be roughly translated as Grenadine of Veal with Cheese. In cookery, a grenadin is a larded fillet, especially one of veal or poultry, glazed with its own concentrated liquor.
Normally, your butcher can lard the fillet for you. If not, don't worry too much about it, you can still create the dish without the lard, though the lard adds flavour and helps keep the meat tender. The choice of using either Comté or Roquefort cheese is entirely personal. The Comté has a more rounded and mellow flavour than the Roquefort but both versions are equally as good.
Green Tomato Chutney 
Grilled Bacon (Broiled Bacon) Ingredients for Grenadin de Veau Gratiné
Currently displaying quantities in US Imperial Measurements
How to Cook Grenadin de Veau Gratiné
- If you are using Comté cheese, remove any crusts and grate (grind) the cheese. If you prefer Roquefort, crumble it into small pieces between your fingers. Cut the fillet of veal into medallions about 1" (2.5cm) thick (four equal portions if you are serving 4).
- Season both sides of the veal with salt and freshly ground black pepper. Melt a little duck or goose fat into a large frying pan on high heat. Quickly sear both sides of the meat to seal in the flavours then reduce the heat to medium and cook for about 4 minutes on each side. The grenadins should be served rosé so that the meat remains tender.
- Remove the medallions from the pan and keep them warm. Add the wine and use it to deglaze the pan and collect all those lovely juices. Add the cream and stir until it is well mixed with the wine and the liquid is just beginning to bubble. Add the cheese, a little at a time and continue to stir until it melts into the sauce. Remove any lard and string from the veal, and serve with a little of the cheese sauce over the top. Put the remaining cheese sauce into a bowl or small jug for people to help themselves.
MARIE-DANIELLE'S HOT TIP:
This recipe works well served with either fresh tagliatelle or duchess potatoes. A handful of Morels (Morchella) does no harm either!!
A light- or medium-bodied red wine works best with Grenadin de Veau Gratiné. One that I have served very successfully is Chateau Peyguerol - a Costières de Nîmes from the Rhone valley.Reviews of Grenadin de Veau Gratiné
 July 24 2014I made this dish for my dad's 84th birthday and everybody just loved it. Dad ate the whole thing and demanded the same again next year!! It was that good. Thank you for an easy and delicious recipe, we will have this again soon. marylinn (6 reviews) |
 December 05 2013Excellent!!! Better than our local restaurants serve here in my town. I used the recipe with comte because, surprisingly, it was available in the store. I served it with pasta and it was brilliant. the cheese sauce is exceptional. I think next time I will try it with a side of mushrooms. My husband really enjoyed it and I can't believe it was so easy. I think I will also double the ingredients for the sauce since it was so delicious with the pasta. doris (3 reviews) |
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Other Veal Recipes
The French refer to paupiettes as "alouettes sans tête" (headless larks). Thin slices of veal stuffed with minced meat. Simple and effective.
In cookery, a grenadin is a larded fillet, especially one of veal or poultry, glazed with its own concentrated liquor.
Veal Marengo, according to a popular myth, was first made after Napoleon defeated the Austrian army at the Battle of Marengo, south of Turin.
