Veal medallions à l'orange


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 395 Kcal, 36g Protein, 12g Carbohydrates, 21g Fat


Ingredients

  • Orange sauce
  • 1 sprig thyme
  • 1 shallot, chopped
  • 1 tbsp butter
  • 2.5 dl veal stock
  • 1 organic oranges, grated zest, use all of the juice (approx. 100 ml)
  • 1 tbsp Grand Marnier
  • salt and pepper to taste
  • 1.5 tbsp light Maizena Express cornflour
  • Boursin sauce
  • 75 g cream cheese with pepper (Boursin), in pieces
  • 1 organic oranges, use only the juice
  • 1.5 dl veal stock
  • salt and pepper to taste
  • Meat
  • 0.5 tsp salt
  • 8 veal medallions (each approx. 80 g and 2 cm thick)
  • clarified butter for frying
  • a little pepper
  • 0.5 organic oranges, use a little peeled zest, blanched and cut into thin strips, the rest thinly sliced
  • 4 sprigs thyme

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Instructions

  • Preparation

    Preheat the oven to 60°C. Warm the platter and plates.
  • Orange sauce

    Melt the butter. Sauté the shallot. Add the thyme, stock, orange zest and juice, bring to the boil. Reduce the liquid to approx. 250 ml, strain. Return the liquid to the pan. Add the Grand Marnier. Stir the Maizena Express cornflour into the hot liquid, cook for approx. 2 mins., season.
  • Boursin sauce

    Mix the cream cheese with a little stock until smooth. Pour in the remaining stock while stirring, then bring to the boil. Simmer the sauce over a low heat for approx. 5 mins. Pour in the orange juice, season with salt.
  • Meat

    Heat the clarified butter in a frying pan. Brown the meat for approx. 1 min. on each side, only turning when a crust has formed. Reduce the heat, cook for a further minute on each side, season the medallions.
  • To serve

    Plate up both sauces, arrange the meat on top and garnish with orange and thyme.
  • Serve with:

    Rice or pasta.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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