Veal Medallions, Flambéed with Potato and Mushroom Gratin

Have fun preparing this mushroom dish!

Fillet of veal -Freed from the chain, tendons and skins.

Cut into 8 equal-sized medallions and possibly tie with kitchen string so they stay nice in give.

~ In a frying pan with a good bottom, brown with the butter and roast the medallions gently in it, so that they remain pink in the core.Finally, flambé with cognac.

Remove the meat and keep warm.

Add pitted morello cherries to the gravy and toss briefly.

Deglaze with the strong veal jus and reduce.

Season to taste with salt and freshly ground pepper.

You should start the potato gratin a good hour earlier, before roasting the veal medallions !

Remove the peel from the potatoes and cut them into thin slices. Clean the mushrooms (or oyster mushrooms) and place them alternately in layers with the potatoes in a buttered, ovenproof gratin dish, seasoned with finely chopped shallot, salt, pepper and nutmeg. Pour the whipped cream and milk over the potatoes so that they are just covered and bake in the oven for 35 to 45 minutes at 170 0 C until golden brown.

Serving :

Arrange the medallions on a heated plate, put the cherries around them and pour the sauce.

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