Main
Recipes
Veal Medallions in a Basil Crust with Aubergine Puree, Parmesan Cheese, and Black Truffle Recipe

Veal Medallions in a Basil Crust with Aubergine Puree, Parmesan Cheese, and Black Truffle Recipe

Posted by

Rate It!

Veal Medallions in a Basil Crust with Aubergine Puree, Parmesan Cheese, and Black Truffle

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

5 oz fillet of veal
salt and freshly ground black pepper
1 oz pesto sauce
1 pork gut strings
1/2 aubergine ( eggplant)
1 tbsp extra-virgin olive oil, plus extra for drizzling and frying
4 basil leaves
1 - oz black truffles , julienned, plus extra for garnish
1/2 shallot, minced

Directions:

Clean the fillet of veal. You can ask your butcher to do this. Season with salt and pepper and brush all over with pesto sauce. Wrap the veal in the pork gut strings. Set aside.
To make the aubergine puree. Peel the skin of the aubergine and set aside. In a large stockpot with 1-inch of water and a steamer basket, place the aubergine and steam for 20 minutes. Remove and puree in a food processor. In a medium sized saucepan heat 1 tablespoon olive oil add the pureed aubergine, basil leaves, truffles, and shallots. Flavor the mixture with salt, pepper, and drizzle with more olive oil.
In a medium sized saucepan, sear the fillet in olive oil until brown on all sides and cooked to desired doneness.
Save the veal pan drippings, keeping it in a small saucepan at low heat.
In separate small skillet, pour enough olive oil to about 1/4-inch deep and heat on medium-high heat. When the oil is hot, fry the peels of the aubergine until crispy and browned. Drain on paper towels. Set aside.
To serve, spoon 3 scoops of aubergine puree, 3 medallions of veal on top, and cover in veal sauce. Garnish with fried peels and black truffles.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	619.11 Kcal (2592 kJ)
Calories from fat	424.25 Kcal
		% Daily Value*
Total Fat	47.14g	73%
Cholesterol	157.34mg	52%
Sodium	550.45mg	23%
Potassium	732.65mg	16%
Total Carbs	12.53g	4%
Sugars	4.68g	19%
Dietary Fiber	2.26g	9%
Protein	36.86g	74%
Vitamin C	7mg	12%
Vitamin A	1.4mg	47%
Iron	3.2mg	18%
Calcium	232.3mg	23%

Amount Per 100 g
Calories	229.09 Kcal (959 kJ)
Calories from fat	156.98 Kcal
		% Daily Value*
Total Fat	17.44g	73%
Cholesterol	58.22mg	52%
Sodium	203.68mg	23%
Potassium	271.1mg	16%
Total Carbs	4.64g	4%
Sugars	1.73g	19%
Dietary Fiber	0.84g	9%
Protein	13.64g	74%
Vitamin C	2.6mg	12%
Vitamin A	0.5mg	47%
Iron	1.2mg	18%
Calcium	85.9mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Ireland's Simple Green Salad for 2 With Light Lime Vinaigrette

Limes , juice of, Grated lime zest and 12 more..
Olive Garden Chicken With Lemon Marjoram Sauce

Boneless skinless chicken breasts, split and pounded flat... and 17 more..
Goat Cheese Stuffed Lamb Burgers

Olive oil, Diced onion, Ground lamb, Egg, Bread crumbs and 7 more..
Zucchini and Yellow Squash Tian

Zucchini, ends trimmed and cut crosswise into 1/4-inch th... and 15 more..
Red Snapper With Basil Vinaigrette

Red snapper fillets, with skin (or any similar fish), Salt and 4 more..
Tomato and Bean Bruschetta

Plum tomato, chopped & seeded & peeled and 7 more..