Veal Medallions with Orange-Chinese Cabbage

Ingredients

• 1 Veal fillet (ca. 800 g)
• 1 tsp black pepper
• 1 tsp pink pepper
• Salt
• 2 tbsp plant oil
• 2 untreated oranges
• 150 ml veal stock
• 100 ml heavy cream (at least 30% fat content)
• 1 tbsp green peppercorns (pickled)
• 400 g Chinese cabbage
• 4 rosemary sprigs

Instructions

1. 1.

   Wash the veal fillet, pat dry and cut into eight equal medallions. Coarsely crush the black and pink pepper in a mortar and season the meat with salt. Heat oil in a pan and brown the medallions on all sides for 2-3 minutes; remove from pan.

2. 2.

   Wash the oranges, zest with a zester, filet the orange and catch the juice. Deglaze the pan with the orange juice and stock, simmer for 5-10 minutes until reduced by half. Add cream and green peppercorns, let it thicken slightly. Season with salt. Return the medallions to the sauce, cover and cook gently for 6-8 minutes, turning occasionally.

3. 3.

   Wash the Chinese cabbage, slice into strips and blanch in boiling salted water for about 2 minutes. Drain and set aside. On a warmed plate spread some sauce and cabbage, place two medallions on top, garnish with orange fillets, zest and a rosemary sprig, and serve.