VIDEO: How to roast veal medallions properly

The preparation of veal medallions and a matching sauce can be easy.

preparation

Veal medallions are the "heart" of veal and sear them in just two to four minutes on each side.

1. Wash gently. Wash the medallions gently in lukewarm water. The water must not be hot, otherwise the meat will be pre-cooked and white.
2. Pat dry. Pat the veal medallions dry with kitchen paper so that there are no more traces of water.

   



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3. Fry in lard. Now heat a pan and add the clarified butter. Fry each side of the meat in the hot lard for about two minutes. Do not season the meat before frying it.

   

4. Salt and cover. Salt and pepper the veal medallions and remove them from the pan. Put them in a preheated bowl. Then cover the bowl.

   

Veal medallions are pleasantly tender and have an intense aroma. If you want to sear the medallions properly, you should keep in mind that you should do that meat before the roast meat do not salt and do not boil after roasting.

Matching sauce to the meat

A delicate white wine and mustard sauce, which you prepare in around 10 minutes, goes very well with the veal medallions. This does not whitewash the taste of the meat and harmonises with the aroma that the medallions receive when frying.

1. Braise the mustard. Braise the Dijon mustard while stirring well. Make sure that the Dijon mustard does not burn. This should only be fried for a maximum of half a minute.

   

2. Add white wine. Now pour the white wine into the pan and dissolve the residue from the roast and the mustard in it. Then pour in the broth and cream.

   

3. Boiling down and stir. Let the sauce reduce to the consistency you want for a few minutes. Now pour the leaked in the bowl juice from roast to sauce and stir well.
4. Put meat in it. Let the meat slide into the sauce and let it sit through. Do not boil the veal medallions any more, otherwise their taste will “tip over”.

   

5. Season with taste. Season the medallions in the sauce with salt and pepper to taste.

as garnish go with the fried veal medallions spaetzle or rice as well as light leaf salads.

You can find even more recipe ideas for veal medallions at:

http://www.kochbar.de/rezepte/kalbsmedaillons.html