Tender Veal Fillets From the Oven
The tender veal fillets from Spoonsparrow are the perfect low‑carb dinner that impress with fresh flavor and long satiety.
Ingredients
- 450 g cherry tomatoes
- 10 small shallots
- 1 handful sage leaves (about 6 pieces)
- 250 g millet
- 640 g veal medallions (4 ready‑to‑cook veal medallions)
- 5 tbsp olive oil
- Salt
- Pepper
- 15 g butter
- 50 g grated Parmesan cheese
Instructions
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1.
Wash and halve the tomatoes. Peel and halve the shallots. Wash the sage and shake dry.
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2.
Rinse the millet hot to remove bitterness. Then boil it with double water in a pot over high heat, reduce heat and simmer for about 20 minutes.
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3.
Wash veal, pat dry and sear in 2 tbsp oil in a pan over medium heat for about 2–4 minutes. Season with salt and pepper, place one sage leaf on each medallion, wrap in foil and bake at 100 °C (convection 80 °C; gas: level 1) for about 10 minutes. Add remaining olive oil to the pan and sauté shallots, cherry tomatoes and remaining sage for about 5 minutes.
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4.
Remove meat from oven, optionally pour any juices into the tomato‑shallot pan and briefly stir with butter. Then plate veal medallions with vegetables and garnish with grated Parmesan.
