| Yield: 12 servings | Weight | Measure | Directions |
|---|---|---|---|
| Ontario veal tenderloin | 3 lb (1.5 kg) |
Pat veal dry. Slice crosswise into 24 pieces, flatten slightly sprinkle with half of the salt pepper. In large non-stick skillet, heat butter over medium high heat. Brown veal medallions on both sides, about 3 minutes per side. Transfer to plate. |
|
| Each coarse salt fresh cracked pepper, divided | 2 lb (1kg) | 1 tbsp (15 mL) | |
| Butter | 1/3 cup (75 mL) | ||
| Large onions, sliced Cloves garlic, minced Tart apples, cored sliced Each fresh thyme, rosemary Dry white wine Chicken broth Balsamic vinegar |
3 6 3 ¼ cup (60 mL) 1½ cups (375 mL) 3 cups (750 mL) 1/3 cup (75 mL) |
In medium saucepan, melt butter over medium high heat. Stir in flour cook for one minute to make a roux. Whisk in milk cook over medium heat until thickened, stirring often, until thick creamy, about 10 minutes. Remove from heat let sit 5 minutes before whisking in half of the Parmesan, ½ cup (125 mL) of the veal sauce, eggs yogurt until well blended. Set aside. Cook pasta in a large pot of boiling salted water just until al dente. Drain. Stir in to veal sauce. Spread pasta mixture into a large baking dish. Pour béchamel over top pasta to cover. Sprinkle with remaining cheese. Bake in a 350F (180C) oven until golden brown bubbling, about 1 hour |
Source: Ontario Veal Appeal ontariovealappeal.ca
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