Quickly Sautéed Veal Medallions with Citrus Juice, a recipe from the Worldwide Gourmet

Français

Recipes>Quickly Sautéed Veal Medallions with Citrus Juice

Quickly Sautéed Veal Medallions with Citrus Juice Recipe

Recipe

Total time: 30 to 60 minutes

Preheat the oven to 250° C (500° F)
Preparation time: 10 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

Ingredients

- 750 g (1 lb. 10 oz.) Veal tenderloin, cut into 70 g (2 1/2 oz.) medallions

- 1 orange + 1 1/2 limes

- 250 ml (1 cup) thickened veal stock

- Some thin strips of citrus zest, blanched

- Salt, pepper, paprika and 1 tsp. honey

- 6 Granny Smith apples, cored

- 50 g (2 oz.) fromage blanc (fresh white cheese, 20% BF)

- 2 egg whites, beaten 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.

More recipe ideas

..........
Thanks to Contrexéville spa cuisine for their kind collaboration

Find