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🍽️ Veal fillet with artichokes

290 kcal · 30 min · 4 servings

Ingredients

• 4 small veal medallions (approx. 60-80 g each)
• 4 artichoke hearts (jar)
• 2 tbsp olive oil
• 2 dashes Worcestershire sauce
• salt
• lemon pepper
• 1 tsp chopped parsley

Instructions

1. 1. Pat the meat pieces dry with kitchen paper. Let the artichoke hearts drain in a sieve.
2. 2. Heat the oil in the pan. Brown the meat pieces on each side for about 5 minutes. Season with Worcestershire sauce, salt, and lemon pepper. Let the meat rest over low heat for a bit longer.
3. 3. Stir in the artichoke hearts and the parsley. Warm everything briefly. Plate the meat pieces and artichokes on two plates.
4. 4. Serve with fresh arugula.

Nutrition per serving

• kcal: 290
• Protein: 25 g · Fett/Fat: 20 g · Carbs: 5 g