Veal Medallions with Serra da Estrela Cheese, a recipe by Chef Cristina Almeida, from Montebelo Viseu  Congress Hotel

Ingredients:
Veal Loin – 0.180 Kg
Garlic – 1 unit
Laurel – 1 unit
White wine –  0.010 L
Salt – at will
Serra da Estrela Cheese –  0.030 Kg
Meat sauce – 0.050 L
Cream –  0.010 Kg
Olive oil –  0.010 L
Potatoes – 0.250 Kg
Green beans –  0.08 Kg

Preparation:
Cook the green beans, cool and reserve.

Cut the veal loin medallions and season with salt.

In a hot skillet, add the olive oil, garlic and laurel leaf and brown the medallions until they reach the desired cooking point. (About 1 minute on each side for medium/rare).

Refresh them with the white wine, let the alcohol evaporate and then the medallions are removed so they do not overcook.

Add the meat sauce together with Serra da Estrela cheese until it is melted, finally add the cream to make the sauce velvety.

The green beans are sautéed in olive oil and garlic and the potato is fried for accompaniment.

Enjoy!

Chef Cristina Almeida
Montebelo Viseu  Congress Hotel