What could be better for a Sunday meal than a slightly evolved dish? I present you with Veal Pomegranate with Truffles, I make these kinds of dishes less often because it means giving you instructions for multiple preparations, at the risk of intimidating you. So I’m going to show you the process of cooking veal grenadine, cooking green asparagus and making short truffle juice. As for the mash, I’ll give you this Baked Mashed Potatoes recipe sometime. In the meantime, you can check out the mashed potatoes recipe that is already perfect!
This recipe was made with the last of the season’s Black Périgord truffles. If you want to make it, it’s quite possible to have a Burgundy truffle or a summer truffle (whose season begins in May). Know that there is also the white truffle, which has a year-end season.. (But suddenly, it will no longer be asparagus season…)
Loves truffle fat. In fact, fat is a good carrier of flavors. That’s why we like to eat truffles with buttermilk juice, cream, a very creamy puree or the very creamy yolk of a scrambled egg. The truffle is really delicate, it doesn’t need to be cooked, it can be heated to a maximum of 55°. Here, I opted to cut and heat it in contact with only the meat and juices.
How to Cook Veal Grenadine with Truffles?
Veal is a delicate meat that needs to be thoroughly cooked. If it is overripe, it may dry out. That’s why we like it fully cooked for creamy and melting, I prefer it pink (even barely pink). That’s why it is necessary to count 1 million on each side to fry well, then about 4 million on medium heat for cooking. At the end of cooking, we take the meat out of the pan so that the juices can be halved so that it can be served. To finish off your Truffled Veal Grenadine, simply top with a few thin slices of truffle when serving.
How to store truffles?
Truffle is a very delicate product. She quickly loses all her smell. That’s why it is important to keep it well. It tends to mold quickly, so it should be kept in an environment that keeps it from getting damp. Truffles should be eaten quickly after being picked. Store your truffles in an airtight glass container in the fridge, without preheating. For example, you can place it in a container with rice to absorb excess moisture, or even freeze it in thin strips to preserve all the flavor.
I do not recommend using truffle sous vide. They are usually cooked at higher temperatures, and therefore lose their organoleptic properties. That’s why I advise you not to use this type of product as much as possible.
If you keep your truffle, whether it’s whole or already started, I recommend putting it in the jar with the egg. These will slowly take over the aroma of the truffle, and would be perfect for a good omelet or scrambled eggs with truffles.
What to drink with this Truffled Veal Pomegranate?
This Truffled Veal Grenadine is a relatively light dish. The puree is airy and creamy, the green asparagus is just crunchy, and the juiciness remains light. The white meat isn’t too strong. Truffles are a delicious dish to match. These notes are so powerful, there are earth notes, undertones, but there are also empiricmatic notes (close to smoke, burnt wood), you need a wine that resists. That’s why you need a vibrant wine that retains the crunch and fruitiness, but without a lot of acidity and whose tannins are already silky. A wine that has some tertiary aroma to go well with the truffle. So in 2019 I chose an AOP Minervois, Canyon de l’Eglise cuvée from the Montahuc estate.
This blend of Carignan, Grenache and Syrah produces very light fruity, sun-soaked cherries. The palate is very soft, silky with some peppery notes that wonderfully underscore the flavor of the truffle.
Servings: 4 people
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steam basket
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non stick tawa
For the veal pomegranate
Cooking Veal Grenadine with Truffles
