According to my travel bible, that would be my trusty 1939 , lunch at the Tour d'Argent () was highly recommended especially their and the . The daredevil in me decided to push onward until at last I found what I was looking for. There at in the was a homy little place called It was almost calling my name. My "suggested" for my personal dining pleasure, two succulent dishes - the or the Veau à la Crème either one delightfully washed down with a chilled 1924 Chablis or Volnay. I could do that quite easily. Sitting down and unfolding my over sized starched white napkin I inhaled the delicious aromas emanating from the kitchen. I laid the Paris Herald Tribune aside, for now food was more important than anything that going on in the world.
Veal Tournedos in Cream Sauce - Veau à la Crème
Ingredients
1 (3/4-pound) piece Gruyère, rind discarded
4 slices Canadian bacon (alternatively, use prosciutto)
1 veal tenderloin (1 1/4 pound), trimmed and cut crosswise into 4 equal pieces (tournedos)
1 tablespoon finely chopped shallots
1 tablespoon unsalted butter
Sea salt an freshly cracked pepper
1/2 cup (alternatively, please make it from scratch)
Preparation
Preheat oven to 450°F.
Open bottle of red wine and pour one glass
Using a cheese planer or a sharp knife, cut 4 thin slices (4- by 2-inch) from Gruyère.
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.)
Pat veal dry and season with salt and pepper. Heat butter in skillet over moderately
high heat until foam subsides, add in shallots then sauté tournedos until browned, about 4 minutes total. (Veal will be only partially cooked.)
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.) Pour yourself a second glass of wine, you are almost there!
Transfer tournedos to plates. Whisk pan juices until blended, season with salt and pepper, then divide among plates. My serving suggestions, perhaps baby red potatoes, boiled rice and garnished with some sauteed mushrooms and toasted bread slices.
Now about those wines...
Moulin à Vent George Duboeuf Beaujolais 2005
Chinon Les Lutinières, Val de Loire 2009
Cuvee du Vatican Cotes du Rhone Villages 2009
Domaine Rene Monnier Clos des Chenes Volnay Premier Cru 2003
Trénel Fils Vire-Clesse White Burgundy Mâconnais 2007
Chablis Grand Cru les Blanchots Domaine La Roche 2002
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