Summary

Ingredients

• 1 onion (s)
• 400 g mushrooms, small brown ones
• 600 g veal fillet (s), alternatively pork fillet
• oil
• salt and pepper
• 2 teaspoons thyme, torn leaves
• 4 tablespoon balsamic vinegar
• 300 ml vegetable stock
• 100 ml cream
• 2 tablespoon sauce thickener, lighter
• 1 tablespoon pepper, pink berries

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Instructions

1. Peel and dice the onion. Clean and halve the mushrooms. Rinse the fillet and cut into medallions. Preheat the oven to 85 degrees.
2. Heat the oil in a pan and fry the medallions for 3-4 minutes on each side. Salt, pepper, remove from the pan and keep warm in the oven. Fry the mushrooms, onions and thyme in the remaining frying fat. Pour in the seasoning, vinegar, stock and cream, bring to the boil. Stir in the sauce thickener and reduce to the desired consistency.
3. Arrange the medallions with the sauce, garnish with pink pepper berries and serve with ribbon noodles tossed in butter and rocket.