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Veal Medallions with Endive Recipe
Flavors of France
Cooking time: 1 hour
Total time: 1hr to 2hr
Preparation time: 20 minutes Cooking time: 1 hour
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 1 Veal tenderloin roast, 1.25 kg (2 3/4 lb.)
- 8 Belgian Belgian Endives
- 4 oranges
- 70 g (5 tbsp.) butter
- 1 tbsp. oil
- Salt and pepper
Method
- Heat the oil with 40 g (3 tbsp.) butter in a Dutch oven and brown the roast on all sides. Season with salt and pepper, add the juice of one orange; cover and let cook for one hour on low heat, turning the meat occasionally.
- Wash the endives after removing any brown or wilted leaves, and place them in a large saucepan with 30 g (2 tbsp.) butter, the juice of one orange and enough water to reach the top of the endive.
- Season with salt and pepper and cook over low heat until the liquid has completely evaporated, about 30 minutes. Set aside to keep warm.
- Slice the roast into medallions and serve with the braised endive and peeled orange sections.
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Photo and collaboration: CIV, France
Photo and collaboration: CIV, France
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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