Grenadin de Veau Gratiné

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 mins

1½ lb - larded fillet of veal about 2½"-3" (6cm-7cm) diameter

- salt and pepper

½ tablespoon - duck or goose fat

6 fl oz - white wine

2 tablespoons - crême fraîche

½ lb - Comté or Roquefort cheese

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.