Medaillons De Veau En Croute - pastry

Method

• See recipes for Puff Pastry, Veal Stock and Duxelles Stuffing.
• For Veal and Sauce: Cut the loin of veal into 6 slices 1/2 to 3/4 inches thick.
• Flatten the slices slightly with a cleaver or knife blade.
• Pat the slices dry and sprinkle with salt and white pepper.
• Dredge the slices in all purpose flour, shaking off any excess to leave a very light coating.
• In a large skillet, heat 2 tablespoons of butter over high heat.
• Add the meat (work in batches if necessary) and saute until golden, shaking the pan occasionally and turning the slices once, about 2 minutes.
• Lower the heat to low, cover the pan and cook for 2 minutes.
• Transfer the meat to a platter and pour off all but 1 tablespoon of butter from the skillet.
• Add shallots, raise the heat, and stir for 1 minute.
• Add the wine, scraping up any browned bits in the pan, and boil until reduced by half.
• Add Veal Stock and any juices from the veal and boil until reduced by about 13.
• Strain the sauce and set it aside.
• Chill meat, covered.
• To Assemble: On a lightly floured work surface, roll out about 13 of the puff pastry into a rectangle, 1/16-inch thick.
• Cut 6 pastry ovals roughly the shape of veal medallions but somewhat larger, to leave a generous border.
• Roll out remaining pastry to large rectangle about 18 inch thick.
• Cut out 6 slightly larger pastry ovals, reserving trimmings for another use.
• Place the thinner set of pastry ovals on a large ungreased baking sheet.
• Brush the pastry lightly with egg yolk mixture, then place chilled veal medallion in the center of each oval.
• Spread a layer of cooled duxelles stuffing on each, mounding it slightly and dividing it evenly.
• Top each medallion with one of the thicker pastry ovals, smoothing it gently without stretching.
• Press edges of the pastry together firmly to seal.
• Brush pastry with egg wash. With a large round cutter or knife, trim off the edges of the pastry, leaving a 1/2 inch border.
• Use a small knife to trace a leaf pattern in the top of each pastry; score a few lines along the sides.
• Place the baking sheet in the refrigerator for 20 minutes or longer.
• Preheat the oven to 425F (220C).
• Bake veal en croute on the center rack until golden brown, about 14 minutes.
• Meanwhile, reheat sauce, reducing it further if necessary until it coats a spoon lightly.
• Serve veal surrounded with some of the sauce and garnished with watercress sprigs; serve remaining sauce separately.