Grenadin de Veau, Sauce aux Cèpes (Sans Épaississant)
Veal Medallion with Porcini Mushroom Sauce (No Thickeners)
Yes, with a tweak: explicitly request the sauce to be made 'sans farine' (without flour) or 'sans épaississant' (without thickener). About 6g net carbs per serving.
What it is
Pan-seared veal medallions (grenadins) served with a rich and aromatic sauce made from fresh cèpes (porcini mushrooms), shallots, dry white wine, and a generous splash of heavy cream, all reduced to perfection without any flour or starch as a thickener. The natural earthiness of the cèpes complements the tender veal.
Key ingredients
Veal medallions, fresh cèpes, shallots, dry white wine, heavy cream, butter, olive oil, salt, pepper, fresh parsley.
How to make it keto
Explicitly request the sauce to be made 'sans farine' (without flour) or 'sans épaississant' (without thickener). Choose low-carb side vegetables like sautéed spinach or green beans.
Watch out for
Sauces in French cuisine are often thickened with flour (roux). Ensure 'sans farine'. Common sides like potatoes or pasta must be avoided.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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