Veal Medallions with Caramelized Belgian Endive and Coffee Foam

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Cooking in the kitchen of a friend of Jean-Marie, we did not have an espresso machine to make the foam on the milk, so he used an immersion blender. You could also use an immersion blender, or beat the hot, coffee-infused milk like crazy with a whisk.

We used veal from a farm just outside Philadelphia. You should use the whitest veal you can find.


  • 1 cup milk
  • 1 teaspoon coffee beans, crushed
  • 3 Belgian endives, cut in half lengthwise, cored, then sliced crosswise ½ inch thick
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sugar
  • salt and freshly ground white pepper
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 4 loin of veal medallions, 5 to 6 ounces each
  • 1 cup dry white wine
  • 2 cups Veal Stock


Put the milk and crushed coffee beans in a small saucepan and heat without letting the milk boil. Remove from the heat and let infuse for 10 minutes. Strain the coffee milk into a small pitcher and refrigerate until chilled.

Put the endives in a bowl and toss them with the lemon juice, sugar, salt, and white pepper. Heat 2 tablespoons of the olive oil with the butter over medium heat in a sauté pan. Add the endives, cover, and cook for 5 minutes. Uncover and finish cooking the endives until the liquid has evaporated and the endives become slightly caramelized, about 5 minutes. Keep warm.

Season the medallions of veal with salt and white pepper. Heat the remaining 2 tablespoons olive oil in a sauté pan. Add the medallions and sear on each side for 2 minutes, until they have a little color. Lower the heat and finish cooking them for 4 to 5 minutes. Remove the medallions and keep warm on a wire rack over a plate.

Pour the fat out of the sauté pan and pour in the white wine. Boil the wine, scraping up any brown bits from the bottom of the pan until it is reduced by two-thirds; then add the veal stock. Boil until the sauce is reduced by half. Add the sauce to the endives, toss them in the sauce, and reheat.

Froth the coffee-flavored milk on the steam jet of an espresso machine (or with a hand mixer or immersion blender) until there is a good head of foam.

To serve, arrange the hot endives with their sauce in the middle of each of 4 hot plates. Set a veal medallion on top of each mound of endive. Spoon a dollop of coffee-milk foam on top of the veal so that it falls over the endive as well.