Tournedos of veal à la crème
While playing Suzette, a cordon bleu cook in the Zurich Comedy Club‘s production of Don’t Dress for Dinner (November 6-16, 2013), I cooked all the dishes named in the script. This was the third course: Veal à la crème.
 
*****

Actually, the dish should be “veau” à la crème in proper French. What is meant in the play is probably a blanquette de veau, a ragout cooked in a white stock or water with aromatic flavorings. Neither the veal nor the butter is browned in the cooking process when cooking en blanquette.

However, I found and adapted an alternate version of Veau à la crème using veal tournedos  (small fillets usually cut from the tip of the tenderloin), and I decided to try that out instead. The tournedos are seared briefly and finished in the oven.

ED veal a la creme pan 300x225 Veal à la crème

Tournedos of veal before they went into the oven

This was deeee-lish!  The veal and pancetta went together splendidly. Also, this was really quite easy to put together.  I would probably cook this every week, if veal and pancetta weren’t so pricey. I can imagine that this recipe could probably also work well using another sort of tender meat, such as a turkey breast fillet.

ED veal a la creme Veal à la crème

Tournedos of veal à la crème

ED veal a la creme 150x150 Veal à la crème
Veal à la crème
ED veal a la creme 150x150 Veal à la crème
Serves 4
A delicious combination of veal and pancetta, pan seared then topped with cheese and crème fraîche and finished in the oven.
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Prep Time
2 min
Cook Time
20 min
Total Time
22 min
Prep Time
2 min
Cook Time
20 min
Total Time
22 min
524 calories
2 g
168 g
36 g
45 g
16 g
192 g
407 g
2 g
0 g
16 g
Nutrition Facts
Serving Size
192g
Servings
4
Amount Per Serving
Calories 524
Calories from Fat 325
% Daily Value *
Total Fat 36g
56%
Saturated Fat 16g
82%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 168mg
56%
Sodium 407mg
17%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 2g
Protein 45g
Vitamin A
7%
Vitamin C
1%
Calcium
32%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500 g. (1 lb.) veal tenderloin, cut crosswise into 4 equal pieces (tournedos)
  2. salt and pepper
  3. 100 g. (3.5 oz) grated Gruyère cheese
  4. 4 slices pancetta arrollata (rolled pancetta), bacon, or Canadian bacon
  5. 1 Tbsp. unsalted butter
  6. 120 g. (1/2 cup) crème fraîche
Instructions
  1. Preheat oven to 220 °C (430°F).
  2. Wash, and pat veal dry. Season with salt and pepper. Put aside to come to room temperature.
  3. Cook pancetta in an ovenproof heavy skillet or cast iron pan over moderately high heat, turning once, until lightly browned, about 2 minutes total, and transfer to a plate. (Do not clean skillet.)
  4. Heat butter in skillet over moderately high heat, then sauté tournedos until browned, about 4 minutes total. (Veal will be only partially cooked.)
  5. Remove skillet from heat and put a slice of bacon, then a heaping Tbsp. of the cheese, and a heaping Tbsp. crème fraîche, on each tournedo. Add the remainder of the cheese and crème fraîche to the pan.
  6. Roast in middle of oven, uncovered, until cheese begins to melt, 8 to 10 minutes. (Veal should be slightly pink inside.)
  7. Transfer tournedos to plates and keep warm.
  8. Whisk pan juices until blended, season with salt and pepper, then divide among plates.
beta
calories
524
fat
36g
protein
45g
carbs
2g
more
Adapted from Veal Tournedos in Cream Sauce (Gourmet Magazine, March 2001)
Eclectic-Domestic http://eclectic-domestic.com/

5 Responses to Veal à la crème

  1. I’ll be right over for dinner! What about the cheese souffle?

  2. Karen says:

    Wow, this seemed like a high calorie dish but 190 calories is forgivable. Thanks!

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