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Grenadin de Veau Gratiné

Ready in 20 mins

Recipe by Marie-Danielle 

Grenadin de Veau Gratiné is a classic French dish that can be roughly translated as Grenadine of Veal with Cheese. In cookery, a grenadin is a larded fillet, especially one of veal or poultry, glazed with its own concentrated liquor.

Normally, your butcher can lard the fillet for you. If not, don't worry too much about it, you can still create the dish without the lard, though the lard adds flavour and helps keep the meat tender. The choice of using either Comté or Roquefort cheese is entirely personal. The Comté has a more rounded and mellow flavour than the Roquefort but both versions are equally as good.

Preparation Time

5 Minutes

Cooking Time

15 Minutes

Ingredients for Grenadin de Veau Gratiné

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

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

How to Cook Grenadin de Veau Gratiné

  1. 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).
  2. 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.
  3. 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'S HOT TIP:
This recipe works well served with either fresh tagliatelle or duchess potatoes. A handful of Morels (Morchella) does no harm either!!
 
MARIE-DANIELLE'S WINE RECOMMENDATION:
A light- or medium-bodied red wine works best with Grenadin de Veau Gratiné. One that I have served very successfully is Chateau Peyguerol - a Costières de Nîmes from the Rhone valley.