Veal Fillet with Honey-almond Sauce and Snow Peas

Summary

Ingredients

• 250 g suar snap peas, threaded
• 40 g butter
• Salt and pepper, from the mill
• 600 g veal fillet (s)
• 3 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 20 g almond (s), sliced, dry roasted
• 2 cloves garlic, pressed through
• 1 ½ teaspoon honey
• 200 ml cream
• 1 teaspoon meat extract

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Instructions

1. Leave the snow peas in the melted butter to steep for 10-15 minutes very gently and season with salt.
2. In the meantime, divide the meat into 4 medallions, season with salt and pepper and fry in the oil for 4 - 5 minutes on each side. Remove the medallions from the pan and keep warm. Deglaze the roast with the aceto and let it boil down briefly.
3. Then add half of the flaked almonds, garlic, honey, cream and meat extract. Bring the sauce to the boil and season with salt and pepper.
4. Arrange the meat and sugar snap peas with the other half of the almonds on plates. Pull the leaked gravy into the sauce, spread the sauce.
5. Alternative side dish:
6. Broccoli florets, baguette or ribbon noodles.