Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- Leave the snow peas in the melted butter to steep for 10-15 minutes very gently and season with salt.
- 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.
- 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.
- 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.
- Alternative side dish:
- Broccoli florets, baguette or ribbon noodles.
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