Veal Medallions with Orange Cabbage

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Veal Medallions with Orange Cabbage
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
For the veal
1 Veal fillet (800 grams or approximately 28 ounces)
1 tsp black peppers
1 tsp pink peppers
salt
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
How healthy are the main ingredients?
Napa cabbageWhipped creamsaltOrangerosemary

Preparation steps

1.

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.

2.

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.

3.

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.