Veal Medallions with Cream Sauce
Veal medallions with cream sauce is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 veal medallions (from fillet, about 50 g each)
- Salt
- black pepper (freshly ground)
- 8 raw shrimp tails (in shell)
- 2 tbsp plant oil
- 20 g butter
- 80 g sorrel
- 30 g shallots
- 20 g butter
- 200 ml vegetable stock
- 0.125 l heavy cream
- 0.125 l champagne
- Salt
- black pepper (freshly ground)
- sorrel leaves (for garnish)
Instructions
-
1.
Peel the shrimp, leaving the last tail segment intact. Slice from the back so they remain connected at the bottom and the gut can be removed easily.
-
2.
For the sorrel sauce, remove stems from the sorrel, wash, dry, and slice into thin strips. Peel and finely chop the shallots. In a suitably large saucepan melt butter, sauté the shallots until pale, then add vegetable stock. Reduce gently to about half over low heat. Add cream and simmer for a few minutes. Stir in sorrel and bring to a boil, keep warm.
-
3.
Season veal fillet with salt and pepper. Heat plant oil in a pan. Sear the veal on both sides, reduce heat. Add butter and cook the veal 5-8 minutes per side, turning frequently and basting with pan juices. In the last 1-2 minutes brown shrimp tails on both sides. Serve veal with sorrel sauce and shrimp on warmed plates.
