Equipment
Ingredients
Veal
- 400 g veal loin medallions, cut into two 200g steaks, room temperature
- 4 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml grapeseed oil
Chanterelle Madeira Sauce
- 150 g fresh chanterelle mushrooms, gently cleaned and torn into bite-sized pieces
- 30 g unsalted butter
- 40 g shallot, finely minced
- 5 g garlic, minced
- 60 ml madeira wine
- 120 ml chicken stock, warm
- 120 ml heavy cream
- 2 g fresh thyme, leaves picked
- 5 g fresh chives, finely chopped
Nutrition (per serving)
Method
Pat the veal loin medallions completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
Place a stainless steel skillet over medium-high heat. Add the grapeseed oil and heat until shimmering and just beginning to smoke lightly.
Carefully place the veal medallions in the skillet. Sear undisturbed for 3 to 4 minutes per side until a deep crust forms and the internal temperature reaches 57C (135F) for a medium-rare finish.
Transfer the seared veal to a warm plate. Tent loosely with foil and let it rest. Do not wipe out the skillet; the browned bits are essential for the sauce.
Reduce the skillet heat to medium. Add the unsalted butter. Once melted and foaming, add the torn chanterelle mushrooms. Saute until they release their moisture and begin to brown along the edges.
Add the finely minced shallot, garlic, and fresh thyme leaves to the mushrooms. Cook while stirring constantly until the shallots become translucent and fragrant.
Pour in the Madeira wine to deglaze the pan. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the skillet. Let the wine boil vigorously until it reduces to a thick syrup.
Pour in the chicken stock and heavy cream. Bring the mixture to a gentle simmer. Let it bubble gently until the sauce reduces enough to neatly coat the back of a spoon. Taste and adjust the seasoning with salt and pepper.
Pour any resting juices from the veal plate into the sauce and stir to combine. Plate the veal medallions and spoon the hot chanterelle mushroom sauce generously over the top. Garnish with chopped fresh chives before serving.
Chef's Notes
- Never wash chanterelles under running water or they will act like sponges and become waterlogged. Instead, use a soft-bristled pastry brush or a damp paper towel to gently wipe away pine needles and dirt.
- Tearing the chanterelles by hand rather than slicing them with a knife preserves their natural structural grain, resulting in a more appealing, rustic texture in the final dish.
- Madeira brings a complex, oxidized, and slightly sweet flavor profile that highlights the apricot-like aroma of chanterelles beautifully. If substituting with sherry, ensure it is a dry style like Oloroso or Amontillado.
- Veal is exceptionally lean compared to beef. Ensure the pan is properly preheated before adding the meat to establish a crust quickly without overcooking the center.
- Cross-contamination safety: Always wash hands, tongs, and surfaces thoroughly with hot soapy water after handling the raw veal.
Storage
Refrigerator: 3 days — Store in an airtight container. The cream sauce will thicken significantly when cold.
Reheating: Reheat very gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce. Avoid boiling or the veal will overcook.
