Medallones de ternera con mostaza alpina de Chur y Rösti de hierbas
(Chur Alpine Mustard Veal Medallions with Herb Rösti)
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agosto 04, 2025
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Ingredientes
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300 grams Medallones de ternera
(Preferably cut from tenderloin or top round, 3–4 individual medallions)
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2 tbsp Mostaza de Dijon
(Use a stone-ground variety if possible)
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1.5 tbsp Mostaza alpina de grano entero
(Swiss famous ‘Churer Senf’ or similar; delicate herb flavors)
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80 ml Nata
(Adds richness to sauce)
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25 grams Mantequilla
(For browning veal and sautéing shallots)
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1 medium Cebolla de verdeo
(Cortado en pequeños cubos)
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50 ml vino blanco seco
(A Swiss Chasselas is ideal)
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1 tbsp Estragón fresco
(Finely chopped, or ½ tsp dried)
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1/2 tsp Sal
(To season veal and sauce)
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1/4 tsp Pimienta negra
(Recién molido)
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250 grams Papas Yukon Gold
(For Alpine-style herb rösti side)
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2 tbsp Perejil fresco
(Chopped, for rösti)
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1/4 tsp Nuez moscada
(Freshly grated, for rösti)
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2 tbsp Aceite de canola
(For frying rösti)
(Preferably cut from tenderloin or top round, 3–4 individual medallions)
(Use a stone-ground variety if possible)
(Swiss famous ‘Churer Senf’ or similar; delicate herb flavors)
(Adds richness to sauce)
(For browning veal and sautéing shallots)
(Cortado en pequeños cubos)
(A Swiss Chasselas is ideal)
(Finely chopped, or ½ tsp dried)
(To season veal and sauce)
(Recién molido)
(For Alpine-style herb rösti side)
(Chopped, for rösti)
(Freshly grated, for rösti)
(For frying rösti)
Nutrición
- Porciones: 2
- Tamaño de porción: 1 plato (350g)
- Calories: 620 kcal
- Carbohydrates: 29 g
- Protein: 33 g
- Fat: 38 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 920 mg
- Cholesterol: 140 mg
- Calcium: 166 mg
- Iron: 2.1 mg
Instrucciones
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1 - Prepare and season the veal:
Pat veal medallions dry. Season on both sides with salt and freshly ground black pepper. Let sit at room temperature while you prepare the sides.
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2 - Make herb rösti mixture:
Peel potatoes and grate them coarsely. Squeeze out excess moisture. Mix with parsley, a pinch of salt, and nutmeg, forming a loose patty.
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3 - Pan-fry herb rösti:
Heat canola oil in a large nonstick skillet over medium heat. Place the rösti mixture in the pan and press into an even layer. Cook for 5–6 min per side until crisp golden. Remove and keep warm.
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4 - Sear veal medallions:
In a clean pan, melt butter over high heat. When foaming, add veal and cook 2–3 min per side until golden brown but still juicy. Transfer to a plate to rest.
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5 - Build the mustard sauce:
In the same pan, lower heat and add diced shallot; sauté until lush and translucent. Deglaze with wine if using, scraping browned bits, and reduce by half.
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6 - Finish with mustard and cream:
Add both mustards and cream to shallots; whisk until smooth and thickened, 3–4 min. Add chopped tarragon if using. Adjust salt and pepper to taste.
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7 - Plate and Serve:
Arrange warm rösti on plates, top with veal medallions, and spoon over generous mustard sauce. Garnish with extra herbs and serve immediately.
Pat veal medallions dry. Season on both sides with salt and freshly ground black pepper. Let sit at room temperature while you prepare the sides.
Peel potatoes and grate them coarsely. Squeeze out excess moisture. Mix with parsley, a pinch of salt, and nutmeg, forming a loose patty.
Heat canola oil in a large nonstick skillet over medium heat. Place the rösti mixture in the pan and press into an even layer. Cook for 5–6 min per side until crisp golden. Remove and keep warm.
In a clean pan, melt butter over high heat. When foaming, add veal and cook 2–3 min per side until golden brown but still juicy. Transfer to a plate to rest.
In the same pan, lower heat and add diced shallot; sauté until lush and translucent. Deglaze with wine if using, scraping browned bits, and reduce by half.
Add both mustards and cream to shallots; whisk until smooth and thickened, 3–4 min. Add chopped tarragon if using. Adjust salt and pepper to taste.
Arrange warm rösti on plates, top with veal medallions, and spoon over generous mustard sauce. Garnish with extra herbs and serve immediately.
Más información sobre: Medallones de ternera con mostaza alpina de Chur y Rösti de hierbas
Chur Alpine Mustard Veal Medallions – A Swiss Mountain Masterpiece
Culinary Inspiration
The Chur Alpine Mustard Veal Medallions is an inventive dish marrying the finesse of Swiss mountain gastronomy with the delicious heartiness characteristic of alpine dinners. Hearty enough for cold weather in Graubünden yet refined for a celebratory feast, this dish spotlights the subtle flavors of local veal, classical mustards from the Chur region, and a warming, rustic rösti pairing. Each element pays tribute to the Swiss culinary values of quality, tradition, and respect for local ingredients.
The Story & Swiss Traditions
Switzerland’s Chur canton—hugged by snowy peaks—boasts some of Europe’s most rugged yet staggeringly beautiful pastures. Here, veal is celebrated for its tenderness, a product of strict animal welfare rules and pristine alpine air yielding healthy, happy livestock. The region is equally lauded for mustards; Swiss mustard (‘Senf’), in particular the beloved ‘Churer Senf,’ infuses fresh herbs and seeds for big flavor—perfect for enlivening subtly sweet veal.
This modern take pairs pan-seared veal medallions with rösti, Switzerland’s famed answer to hash browns. Rösti is historically a farmer’s breakfast; this version, spruced with fresh parsley and a touch of nutmeg, goes beautifully with the tang and silky creaminess of Alpine mustard sauce.
Unique Aspects & Chef’s Tips
- Alpine Mustard: Seek out a grainy Swiss mustard, available at specialty or gourmet grocers, or substitute any stone-ground if unavailable.
- Veal Cookery: Be gentle—veal is a lean meat. Sear quickly at high heat and rest well; overcooking dries it. Medium-rare to medium is your sweet spot (internal temp: 63–65°C / 145–149°F).
- Herb Rösti: Squeeze moisture out of your grated potatoes with a kitchen towel—this delivers maximum crispness. Parsley offers freshness, while nutmeg provides a subtle elevation.
- Shallot-Wine Reduction: The white wine adds acidity to cut creamy fat and boost sauce aroma. Be patient in reducing for best flavor.
- Variations: Try thyme, chives, or chervil in the rösti. For extra luxury, scatter freshly grated Swiss cheese atop the rösti.
Cultural Significance―From Alps to Table
The respect Swiss cooks have for their land shines: uncomplicated recipes, best-quality raw ingredients, and satisfying (but never heavy) cream sauces feature often. This dish brings the Alpine table to your kitchen, incorporating both tradition and inventiveness.
Hosting or impressing someone special? Serve it with roasted root vegetables, a chilled white wine (Chasselas, Riesling, or Chablis), and a green side salad.
Personal Touch & How To Elevate
Having traveled through Swiss villages myself, I learned firsthand how Swiss cooks balance luxurious sauces with crisp, earthy potatoes—and how serene supper is when a candle-lit plate of veal and rösti warms a mountain inn. To add contemporary flair, you might add pickled pearl onions or a spicy microgreen garnish—tiny tweaks that layer still more complexity and pleasure.
This Chur Alpine Mustard Veal Medallions recipe is challenging but supremely rewarding for home cooks willing to play with texture and harmony. Its success lies in patience, attention to detail, and an embrace of both creaminess and crunch—perfect for bringing alpine spirit and sophisticated comfort to your table.
