Quickly Sautéed Veal Medallions with Citrus JuiceTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 250° C (500° F)
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:103.4 kcal
Proteins:8.9 g
Fats:4.6 g
Carbohydrate:7.3 g
Fibers:1.5 g
Sugar:4.9 g
Cholesterol:35.5 mg
Sodium:54 mg
Calcium:30.9 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
750
g
veal tenderloin, cut into
1 1/2
limes
250
ml
thickened veal stock
some thin strips of citrus zest, blanched
1
ml
salt, pepper, paprika and
6
granny smith apples, cored
50
g
fromage blanc (fresh white cheese, 20% bf)
2
egg whites, bea10 to stiff peaks
salt, pepper, ginger
METHOD
- Make the sauce by reducing the honey, veal stock and citrus juice to one-third its original volume; add some of the zest and set aside.
- Core 5 apples; steam the flesh of the remaining apple. Season with salt, pepper and ginger and put through a sieve.
- Warm this apple purée in a saucepan over low heat before adding the fromage blanc.
- Blanch the hollowed-out apples for a few minutes; fill them with the apple purée-cheese mixture; put in a baking dish and place in the oven until the egg whites begin to brown.
- Sauté the veal medallions in a mixture of butter and oil; turn half way through; drain and deglaze with some of the citrus sauce.
- Arrange the medallions on a plate with the apples and sauce.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
