Asturian Style Veal Fillets with Cabrales Sauce Fruit and Chestnuts
Ingredients
- 1 lb. 10 oz. boneless veal tenderloin, sliced into 1 in. thick medallions
- 7 oz. Cabrales cheese
- 1 cup brandy
- 1 1⁄4 cups heavy cream
- Kosher salt
- Freshly ground white pepper
- 1 tbsp. finely ground cornmeal
- 1 cup dry hard cider
- 1⁄4 cup plus 1 Tbsp. olive oil, divided
- 2 tbsp. unsalted butter
- 2 medium golden delicious apples, cored and coarsely chopped
- 1 cup (5 oz.) mixed dried fruit (such as apricots and raisins) coarsely chopped
- 1 cup (7 oz.) cooked, peeled, small chestnuts
- Coarsely chopped parsley, for garnish
Instructions
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