Veal Medallions with Goat Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g veal fillet (s), cut into medallions
- 200 g oat cream cheese, fresher
- 200 g cream
- 80 g butter
- 200 ml veal stock
- 1 teaspoon powdered sugar
- 10 small shallot (s)
- pepper from the grinder
- salt
- 150 ml water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Mix the goat cream cheese with the cream. In a small saucepan, bring 60 g butter, salt, powdered sugar and 150 ml water to the boil. Cook the peeled shallots in it.
- Heat the remaining butter in a pan and fry the veal medallions for approx. 2-3 minutes on each side. Deglaze the roast with the veal stock, reduce a little and then mix with the cheese cream. Season with salt and pepper.
- Spread the medallions on a fire-proof plate, pour the cheese cream on top and grill for approx. 5-6 minutes. Then add the caramelized shallots and serve immediately.
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