Summary

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

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Instructions

1. Preheat the oven to 180 ° C.
2. 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.
3. 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.
4. 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.