Veal Tournedos in Cream Sauce (Veau à la Crème) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3/4-pound) piece gruyère, rind discarded |
4 slices canadian bacon |
1 veal tenderloin (1 1/4 pound), trimmed and cut crosswise into 4 equal pieces (tournedos) |
1 tablespoon unsalted butter |
1/2 cup crème fraîche |
Directions:
1. Preheat oven to 450°F.
2. Using a cheese planer or a sharp knife, cut 4 thin slices (4- by 2-inch) from Gruyère.
3. Cook bacon in a ovenproof 10-inch heavy skillet over moderately high heat, turning once, until lightly browned, about 2 minutes total, and transfer to a plate. (Do not clean skillet.)
4. Pat veal dry and season with salt and pepper. Heat butter in skillet over moderately high heat until foam subsides, then sauté tournedos until browned, about 4 minutes total. (Veal will be only partially cooked.)
5. Remove skillet from heat and put a slice of bacon, then cheese and crème fraîche, on each tournedos. Roast in middle of oven, uncovered, until cheese begins to melt, 8 to 10 minutes. (Veal should be slightly pink inside.)
6. Transfer tournedos to plates. Whisk pan juices until blended, season with salt and pepper, then divide among plates.
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