Veal, Mash, Leeks and Chaource Sauce: Chef’s Recipe

Ingredients:

• 4 veal medallions
• 2 leeks, washed and thinly sliced
• 4 large potatoes, peeled and diced
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 cup Chaource cheese, crumbled
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions:

1. Preheat a large skillet over medium-high heat. Season the veal medallions with salt and pepper on both sides.
2. Add 2 tablespoons of olive oil to the skillet and cook the veal medallions, turning once, until browned and cooked through. It should take about 3-4 minutes per side. Remove from the skillet and set aside.
3. Add the sliced leeks to the same skillet and sauté for 5-7 minutes until they are soft and golden brown. Remove from the skillet and set aside.
4. Cook the diced potatoes in a pot of salted boiling water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
5. Add 1/4 cup of butter and 1/2 cup of heavy cream to the pot and mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
6. For the Chaource sauce, add the minced garlic to the skillet and sauté over medium heat for 1-2 minutes until fragrant. Add 1/2 cup of chicken broth and bring to a simmer. Add 1 cup of crumbled Chaource cheese and stir until it melts and becomes a smooth sauce.
7. Divide the mashed potatoes among four plates and top each with a veal medallion, the sautéed leeks, and a drizzle of the Chaource sauce. Serve hot.

Verdict:

This dish is a perfect combination of flavors and textures. The tender veal medallions are perfectly complemented by the savory mashed potatoes, sweet leeks, and tangy Chaource sauce. It is an elegant and satisfying meal that is perfect for any occasion.

Serving Suggestions:

For a complete meal, serve this dish with a side of roasted vegetables or a crisp salad. You can also pair it with a glass of your favorite red wine to enhance the flavors of the dish.