Veal Medallions with Orange

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

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


  • Orange Sauce
  • 1 sprig thyme
  • 1 shallot, chopped
  • 1 tbsp. butter
  • 2.5 dl veal stock
  • 1 organic orange, abgeriebene Schale, ganzer Saft (ca. 1 dl)
  • 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 orange, use only the juice
  • 1.5 dl veal stock
  • salt and pepper to taste
  • Meat
  • 0.5 tsp. salt
  • 8 veal medallions 2 cm dick)
  • clarified butter to fry
  • a little pepper
  • 0.5 organic orange ', a little zest peeled off, blanched and cut into thin strips
  • 4 sprig thyme

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  • Ingredients

    Pre-heat the oven to 60°C. Warm the platter and plates.
  • Orange Sauce

    Melt the butter. Sauté the shallots. Add the thyme, stock, orange peel 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

    Stir the cream cheese with a little stock until smooth. Pour in the remaining stock, 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. 5 mins. each side, only turning when a crust has formed. Reduce the heat, allow the meat to cook through for approx. 1 mins. each side, season the medaillons.
  • Presentation

    Plate up both sauces, top with the meat and garnish with orange and thyme.
  • Dazu passen:

    Reis oder Nudeln.

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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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