Veal Medallions and Grilled Paillasson Cheese from l'Isle d'Orléans and Apple Chutney

Ingredients

• Apple Chutney

  • 1 onion, chopped
  • 1 tbsp (15 ml) olive oil
  • 6 Cortland apples, peeled, seeded and diced
  • 1 cup (210 g) brown sugar
  • 1/2 cup (90 g) raisins
  • 3/4 cup (180 ml) apple cider vinegar
  • 1/2 cup (125 ml) red beer (or water)
  • 1 tbsp mustard seeds
  • 1 tsp fresh ginger, thinly sliced
  • 1 tsp salt
  • 1 pinch ground cloves

• Veal and Garnishes

  • 4 veal tenderloin or sirloin medallions, 5 oz (140 g) each
  • 1 tbsp (15 ml) olive oil
  • 1 Paillasson cheese from l’Isle d’Orléans, cut into 4 pieces (or other grilling cheese)
  • 1 recipe celeriac purée
  • 1/4 cup (25 g) roasted pecans, coarsely chopped