20 mins
![Grenadin de Veau Gratiné Recipe Grenadin de Veau Gratiné Recipe](/images/recipe-main-images/Grenadin-de-Veau-Gratin-279.jpg)
Ingredients for Grenadin de Veau Gratiné
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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 Marie-Danielle](/images/recipe-author-photos/MarieDanielle.png)
This recipe works well served with either fresh tagliatelle or duchess potatoes. A handful of Morels (Morchella) does no harm either!!
![Marie-Danielle Marie-Danielle](/images/z.gif)
Reviews of Grenadin de Veau Gratiné
![]() I 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) |
![]() Excellent!!! 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
![Veal Marengo Veal Marengo](/images/recipe-main-images/Veal-Marengo-693.jpg)
Veal Marengo, according to a popular myth, was first made after Napoleon defeated the Austrian army at the Battle of Marengo, south of Turin.
![Grenadin de Veau Gratiné Grenadin de Veau Gratiné](/images/recipe-main-images/Grenadin-de-Veau-Gratin-279.jpg)
In cookery, a grenadin is a larded fillet, especially one of veal or poultry, glazed with its own concentrated liquor.
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Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as 'jump in the mouth'.