🍽️ Tender Veal Medallions with Crispy Chinese Cabbage and Orange Sauce

Name: Tender Veal Medallions with Crispy Chinese Cabbage and Orange Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 veal fillet (approx. 800 g); 1 tsp black pepper; 1 tsp pink pepper; salt; 2 tbsp vegetable oil; 2 unwaxed oranges; 150 ml veal stock; 100 ml whipping cream (at least 30% fat content); 1 tbsp green pepper (pickled); 400 g napa cabbage; 4 rosemary sprigs

243 kcal · 30 min · 4 servings

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Ingredients

1 veal fillet (approx. 800 g)
1 tsp black pepper
1 tsp pink pepper
salt
2 tbsp vegetable oil
2 unwaxed oranges
150 ml veal stock
100 ml whipping cream (at least 30% fat content)
1 tbsp green pepper (pickled)
400 g napa cabbage
4 rosemary sprigs

Instructions

1. Rinse the veal fillet under running water and pat it completely dry with kitchen paper.
2. Cut the fillet into 8 equal-sized, finger-thick medallions.
3. Coarsely crush black and pink peppercorns in a mortar.
4. Season the meat pieces with the ground pepper and salt.
5. Heat the oil in a large pan until it is hot.
6. Sear the medallions on all sides for about 2 to 3 minutes until brown.
7. Remove the seared medallions from the pan and set them aside.
8. Wash the oranges and grate the peel using a zester.
9. Segment the oranges and catch the released juice in a bowl.
10. Deglaze the pan with the orange juice and meat stock, scraping up any browned bits.
11. Let the sauce simmer for about 5 to 10 minutes until reduced by half.
12. Stir in the cream and green peppercorns into the sauce.
13. Let the sauce thicken slightly and season to taste with salt.
14. Place the medallions back into the sauce.
15. Cook the meat covered on low heat for about 6 to 8 minutes until done.
16. Turn the medallions occasionally during the cooking time.
17. Wash the Chinese cabbage and cut it into thin strips.
18. Blanch the Chinese cabbage strips for approx. 2 minutes in boiling salted water.
19. Drain the Chinese cabbage and let it drain well.
20. Spread some sauce and the Chinese cabbage on a pre-warmed plate.
21. Place 2 medallions on top of the vegetables.
22. Garnish the dish with the orange segments, a few citrus zest strips, and a sprig of rosemary.
23. Serve the dish immediately while hot.

Nutrition per serving

kcal: 243
Protein: 16 g · Fett/Fat: 15 g · Carbs: 11 g