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Caper Butter Veal Medallions

Caper Butter Veal Medallions

  • Serves 4
  • Prep time 15 minutes
  • Cook time 5 minutes

Nutrition facts

Per serving (3 medaillons): Calories 230, Protein 21 g, Fat 15 g, Carbohydrates 1 g, Fibre 0 g, Iron 1 mg, Calcium 21 mg, Sodium 213 mg
These quick veal medallions with caper butter are perfect for sharing dinner with friends.


  • filet de veau
    600 g (about 1⅓ lb) veal fillets
  • Beurre
    30 ml (2 tbsp) unsalted butter
  • Câpres
    30 ml (2 tbsp) capers
  • Citron
    15 ml (1 tbsp) lemon zest + 30 ml (2 tbsp) lemon juice
  • Basilic frais
    45 ml (3 tbsp) basil, chopped


  1. Trim the veal fillets by removing the silver skin. Cut the fillets into 12 medallions, 2.5 cm (1 in.) thick. Season with pepper.
  2. Heat a little olive oil in a frying pan over medium-high heat. Cook the veal medallions for 2 minutes on each side, until rare. Place the medallions on a plate and cover loosely with aluminum foil.
  3. In the same frying pan, heat the butter, capers, and lemon zest and juice over medium heat for 1 to 2 minutes, stirring.
  4. Pour the caper butter mix onto the medallions. Sprinkle with basil.

Side dish idea

Cauliflower and Arugula Puree

Cut 1 cauliflower into large florets. Peel 2 large potatoes and cut them into cubes. Place the cauliflower and the potatoes in a pot of cold water. Bring to a boil and then cook for 15 to 20 minutes. Drain. Puree with 60 ml (¼ cup) hot milk, 5 ml (1 tsp) curry and 30 ml (2 tbsp) unsalted butter. Add 250 ml (1 cup) chopped arugula and 60 ml (¼ cup) toasted pine nuts. Season with pepper and stir.

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