Monegasque Noisette

Introduction to Monegasque Noisette

Monegasque Noisette is a sumptuous dish rooted in the rich culinary traditions of Monaco, a tiny sovereign city-state located along the French Riviera. Famed for its blend of French and Italian culinary influences, Monaco delivers in this dish a rich, nutty flavor profile that captures the essence of Mediterranean cuisine.

The history of Monegasque Noisette is intrinsically linked to the region's love affair with fine dining and opulent flavors. With an emphasis on fresh, quality ingredients and careful preparation, this dish celebrates the almond, an ingredient historically significant to the region, and perfectly embodies the taste harmony the Mediterranean is known for.

Ingredients

• Noisette (veal fillets) - 4 pieces
• Almonds - 50 grams, finely chopped
• Butter - 2 tablespoons
• Olive Oil - 1 tablespoon
• Lemon Juice - from 1 lemon
• Garlic - 2 cloves, minced
• Fresh Herbs (such as thyme and rosemary) - 1 tablespoon
• White Wine - 100 ml
• Cream - 100 ml
• Salt - to taste
• Black Pepper - to taste

Preparation

Preparing the Ingredients

Start by finely chopping the almonds so they are ready to create that signature crust on the noisette. Keep them aside for later. Mince the garlic and chop a mix of fresh herbs such as thyme and rosemary.

Marinating the Noisette

To infuse the noisette with depth of flavor, marinate the veal fillets in a mixture of olive oil, lemon juice, and minced garlic. Add a sprinkle of salt and black pepper to taste, and let them rest in the refrigerator for at least an hour.

Cooking Process

Creating the Almond Crust

Melt butter in a large skillet over medium heat. Add the chopped almonds and toast them gently until golden brown to release their nutty aroma.

Searing the Noisette

Remove the noisette from the marinade, shaking off excess liquid. In the same pan, increase the heat and sear the veal fillets on both sides until they are browned. This should take about 2 minutes per side. Remove them from the pan and set aside.

Deglazing and Creating the Sauce

In the same skillet, pour in the white wine to deglaze, scraping up any bits from the bottom of the pan. Allow the wine to reduce by half before adding the cream and fresh herbs. Let the sauce simmer and thicken slightly.

Finishing the Dish

Return the noisette to the skillet, nestling them into the sauce. Lower the heat and let the veal cook through for 5-7 minutes, linking to your cooking timer for precision. Spoon the sauce over the fillets frequently as they cook to ensure they are flavorful and moist.

Enjoying Monegasque Noisette

Serve the Monegasque Noisette immediately, garnishing with additional toasted almonds and a fresh sprig of herbs. Pair this dish with a light salad and a glass of crisp white wine to complement the rich, nutty flavors of the noisette, bringing the elegance of Monaco to your dinner table.

Whether served during an intimate family dinner or a luxurious gathering, this dish is sure to impress with its deep flavors and sophisticated presentation. Bon appétit!