Veal Medallions in Leek Mantle with Mushroom Tart

Ingredients

• 4 veal medallions
• 2 tsp medium-hot mustard
• 125 ml veal stock (from the jar)
• 1 bunch parsley
• 3 tbsp crème fraîche
• 50 g flour
• 1 egg
• 1 tsp oil
• Salt
• 4 tbsp cold milk
• 10 g dried porcini mushrooms
• 150 g button mushrooms
• 50 g shiitake mushrooms
• 1 tsp butter
• 1 tbsp port wine
• 1 Egg white
• 2 tbsp butter
• 1 leek stalk

Instructions

1. 1.

   Sift the flour into a bowl, add the egg, oil and a pinch of salt. Mix with a hand whisk into a thick dough, then stir in milk until the mixture becomes runny. Let it sit for 1 hour to rise. Soak the porcini mushrooms in 1/8l lukewarm water, then drain well. Clean the other mushrooms thoroughly and finely chop them all except for a nice mushroom stem. Heat butter in a pan and sauté the mushrooms for 5 minutes, deglaze with port wine. Add 4 tbsp of the soaking liquid from the porcini, let the mixture cool slightly. Season with salt and pepper, then blend in a mixer. Whisk the egg white into foam with a whisk and fold it into the mushroom mixture. In butter, bake crepes one after another from the dough and place one on the bottom of a small 15 cm springform pan. Spread a third of the mushroom mixture over it, then another crepe and more mushroom mixture. Slice the mushroom stem into rounds and top the little tart with them. Brush with soft butter and keep warm in the oven at 150°C.

2. 2.

   Bring plenty of salted water to boil. Split the leek lengthwise, wash, separating the leaves. Blanch in salted water for 3 minutes, rinse with cold water and drain well.

3. 3.

   Season veal medallions with salt and pepper and lightly brush the edges with mustard. Wash parsley, shake dry and finely chop. Toss the veal medallions with the mustard rim in the parsley, then wrap each piece on its side with a leek leaf. Carefully knot together with a narrow leek leaf.

4. 4.

   Brown the veal medallions in remaining butter for 3 minutes on each side. Place them in an ovenproof dish and keep warm in the oven. Reduce the pan drippings with veal stock and stir in crème fraîche, simmer briefly. Season with salt and pepper and fold in the remaining parsley. Divide the mushroom tart into slices and serve with veal medallions and parsley sauce.