Veal Medallions with Orange Cabbage
- For the veal
- 1 Veal fillet (800 grams or approximately 28 ounces)
- 1 tsp black peppers
- 1 tsp pink peppers
- 2 Tbsps vegetable oil
- 2 Oranges
- 150 milliliters Veal stock
- 100 milliliters Whipped cream
- 1 Tbsp green peppers
- 400 grams Napa cabbage
- For garnishing
- 4 rosemary
Rinse the veal fillet, pat dry and cut into 8 equal medallions. Grind the pink and black peppercorns together in a mortar with the salt, then rub over both sides of the meat. Sear the medallions on all sides in a frying pan with hot oil for 2-3 minutes, until browned. Remove from the pan.
Rinse the oranges, then peel and juice them. Add the juice to the pan with the broth, and deglaze the veal drippings. Let simmer on medium -ow heat for 5-10 minutes. Add the cream and green peppercorns, season with salt and simmer again briefly. Place the medallions back in the pan, cover and simmer on low heat for 6-8 minutes until cooked through. Turn meat occasionally while cooking.
Rinse the cabbage, cut into strips and blanch for about 2 minutes in boiling, salted water. Rinse under cold water and drain well. Serve the cabbage on a preheated plate with a little sauce and place 2 medallions on top of each. Garnish with orange slices, zest and a sprig of rosemary.