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

Ingredients

• 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
• 4 veal tenderloin or sirloin medallions, 5 oz (140 g) each
• 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