Garnished Veal Medallions

The veal loin is a lean cut of meat that can be sliced into 1.5 to 2 cm thick medallions. The medallions are then cooked and served with a vegetable side and béarnaise sauce.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

medaljoni

  • 4 pieces Meat, veal, shoulder

  • 40 g Butter, unsalted

  • 4 pinch Salt, table

  • 2 pinch Spices, pepper, white

sauce

  • 1 spoon Vinegar, apple

  • 5 spoon Alcohol, Wine, White

  • 1 spoon Shallot

  • 1 spoon Spices, pehtran, crushed

  • 3 grains Spices, pepper, white

  • 0.25 piece Spices, bay (leaves)

  • 3 pieces Egg, egg yolk, fresh

  • 1 pinch Salt, table

  • 1 pinch Sugar, white

  • 3 spoons Soup base, beef, cube

  • 100 g Butter, unsalted

  • 1 teaspoon Juice, lemon

side dish

  • 500 g Broccoli, fresh

  • 0.25 teaspoons Salt, table

Steps

  1. First, prepare the béarnaise sauce from the ingredients.

  2. Clean the broccoli, wash it, and divide it into smaller florets. Place it in a pot and add enough water to cover the broccoli. Salt the water and place the pot on the stove. Once the water boils, cook the broccoli for another 10 minutes. Drain the cooked broccoli and keep it warm.

  3. Place a pan on the stove and heat it well. Melt the butter in a small bowl. Wash the medallions, dry them, and place them on a plate. Coat both sides with butter.

  4. Cook the medallions in the heated pan; cook each side for 5 to 6 minutes. Place the cooked medallions on plates, season with salt and pepper, pour the sauce over them, and garnish with broccoli. Serve them with a chosen side and salad.

Nutrition Information (Per 100g)

  • Calories: 160.59 kcal
  • Fat: 11.51 g
    • Saturated Fat: 6.44 g
  • Carbohydrates: 3.26 g
    • Sugars: 0.53 g
  • Protein: 8.78 g
  • Fiber: 0.83 g

Advice

The medallions can also be grilled.