Fresh Roulette

Équilibré

Médaillon de veau aux champignons de Paris et réduction de cidre sec

Tender veal medallion seared and glazed with a cider reduction, accompanied by sautéed mushrooms and creamed celery root—a refined yet comforting French classic.

Ingrédients

• 140 g Médaillons de veau
• 100 g Champignons de Paris
• 90 g Céleri-rave
• 80 ml Cidre sec
• 20 g Échalote
• 2 brins Thym frais
• 10 ml Huile d'olive
• 15 g Crème fraîche légère

Préparation

1. Sear the veal medallions in a hot pan with oil for 3 min per side, season with salt and pepper. Set aside.
2. In the same pan, sauté sliced mushrooms until golden (4 min), add shallot and thyme.
3. Deglaze with cider, reduce for 3 min until syrupy. Return veal to coat in glaze.
4. Steam celery root cubes (8 min), mash with a splash of cream and butter. Season to taste.
5. Plate veal medallion, spoon mushrooms and reduction around, serve with celery root purée.

Astuces nutrition

• Veal cooks quickly—don't overcook to keep it tender and juicy.
• Cider reduction adds natural sweetness without excess sugar (45 kcal per portion).

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