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🍽️ Veal Medallions with Herb Crust and Sauce

680 kcal · 30 min · 4 servings

Ingredients

• 640 g Veal medallion (8 medallions approx. 80 g each)
• 1 bunch Watercress
• 1 Shallot (finely chopped)
• 3 tsp Flour
• 4 tbsp White wine (dry)
• 2 tbsp Cognac
• 350 ml Veal stock
• 250 g Crème fraîche
• Vegetable oil (for frying)
• Salt
• Pepper (from the mill)
• Watercress (for garnishing)
• 4 Veal steaks (approx. 150 g each)
• Salt
• Pepper (from the mill)
• 2 tbsp Olive oil
• 100 ml Veal stock
• 100 ml Madeira
• 2 tbsp Crème fraîche (for the sauce)
• Herb crust
• 125 g Crème fraîche
• 50 g Herb mix chopped (basil, parsley, sage, rosemary, thyme)
• 1 tbsp Mustard
• 4 tbsp Breadcrumbs
• Salt
• Pepper (from the mill)

Instructions

1. 1. Season the veal fillet medallions with salt and pepper.
2. 2. Sear the medallions in oil for about 1 to 2 minutes on each side.
3. 3. Remove the medallions from the pan.
4. 4. Wrap the medallions in aluminum foil.
5. 5. Preheat the oven to 120 degrees Celsius with fan setting.
6. 6. Place the wrapped medallions in the oven for about 10 minutes.
7. 7. Pour out the remaining cooking fat from the pan.
8. 8. Add the shallots to the pan.
9. 9. Sauté the shallots briefly until they are translucent.
10. 10. Add flour to the shallots.
11. 11. Sauté the flour briefly.
12. 12. Deglaze the pan with white wine.
13. 13. Add cognac.
14. 14. Add veal stock to the pan.
15. 15. Let the sauce reduce slowly.
16. 16. Wash the watercress.
17. 17. Remove the stems from the watercress.
18. 18. Finely chop the watercress.
19. 19. Add the chopped watercress to the sauce.
20. 20. Bring the sauce to a boil again for 1 minute.
21. 21. Add cold crème fraîche to the sauce.
22. 22. Whisk the sauce frothy with a hand blender.
23. 23. Place the veal medallions on the watercress foam.
24. 24. Garnish the dish with fresh cress.
25. 25. Season the veal steaks with salt and pepper.
26. 26. Sear the veal steaks in olive oil on both sides.
27. 27. Remove the veal steaks from the pan.
28. 28. Keep the veal steaks warm.
29. 29. Deglaze the pan drippings with veal stock.
30. 30. Add Madeira.
31. 31. Let the sauce reduce briefly.
32. 32. Season the sauce to taste.
33. 33. Finish the sauce with crème fraîche.
34. 34. Stir crème fraîche until smooth.
35. 35. Add chopped herbs to the crème fraîche.
36. 36. Add mustard to the crème fraîche.
37. 37. Add breadcrumbs to the crème fraîche.
38. 38. Mix all ingredients for the herb crust.
39. 39. Season the herb crust with salt and pepper.
40. 40. Coat the veal steaks with the herb mixture.
41. 41. Preheat the oven to 220 degrees Celsius with top heat.
42. 42. Broil the veal steaks for about 4 minutes in the hot oven.
43. 43. Serve the veal steaks with the sauce.

Nutrition per serving

• kcal: 680
• Protein: 42 g · Fett/Fat: 45 g · Carbs: 12 g