Veal Medallions with Fig Sauce

Ingredients

• 8 leaves of pale savoy cabbage
• 1 tbsp butter
• 600 g trimmed veal back fillet
• 2 sprigs thyme
• 1 clove garlic
• 4 juniper berries
• 1 tbsp butter
• oil
• butter
• Salt
• freshly ground pepper
• 8 ripe figs
• 100 ml red port wine
• 250 ml robust red wine
• 1 tsp instant coffee powder
• 1 star anise
• 2 sprigs thyme
• 1 tsp Honey
• 40 g cold butter
• Salt
• freshly ground pepper

Instructions

1. 1.

   Blanch the savoy cabbage leaves in boiling salted water for 3 minutes, drain, rinse with cold water and set aside.

2. 2.

   For the fig sauce cut 4 figs into small cubes. Bring red wine and port to a boil, add fig cubes, star anise and thyme sprig, reduce by half. Remove thyme and star anise, puree the sauce, strain through a fine sieve and reheat. Season with honey, coffee powder, salt and pepper.

3. 3.

   Cut the veal back into medallions of about 50 g each, press slightly flat and season with salt and pepper. In a pan heat some butter and oil, brown the veal medallions on both sides with garlic, juniper berries and thyme. Remove the meat from the pan and let it rest wrapped in foil in a warm oven at 80°C.

4. 4.

   Deglaze the pan with a bit of fig sauce and then return to the fig sauce. Cut the remaining 4 figs crosswise at the stem base and briefly warm them in the sauce. Lift the figs out, then finish the sauce by whisking in cold butter.

5. 5.

   Warm the prepared cabbage leaves in a pan with a little butter and water. Place the drained leaves on a plate and arrange the veal medallions with figs and a drizzle of sauce on top.