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Veal with Tomatoes

Veal with Tomatoes
403
calories
Calories
50 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
800 grams Veal shoulder
Salt
freshly ground pepper
2 tablespoons Vegetable oil
750 grams Cherry tomatoes
Parsley
3 sprigs Sage
100 grams Shallots
2 Garlic cloves
4 tablespoons Butter
2 tablespoons Sugar
2 tablespoons Caper
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Preparation steps

1

Rinse the veal, pat dry and rub with salt and pepper. Heat the oil. Brown the veal on all sides. Place in a baking dish and bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C (approximately 350°F)) for 20-25 minutes.  Remove from the oven and let rest 5 minutes.

Rinse the tomatoes and cut in half.

2

Rinse the herbs, shake dry and chop coarsely. Peel and dice the shallots and garlic. Heat 2 tablespoons of butter. Add the sugar and let it melt briefly. Add the tomatoes and sauté for 2-3 minutes in the butter. Add salt and pepper. Heat the remaining butter. Add the capers and herbs and cook for a few seconds. Season with 1 pinch of salt and pepper. Cut the veal into slices and drizzle with the herb and caper butter. Serve together with the tomatoes.