Caper Butter Veal Medallions
- Serves 4
- Prep time 15 minutes
- Cook time 5 minutes
600 g (about 1⅓ lb) veal fillets
30 ml (2 tbsp) unsalted butter
30 ml (2 tbsp) capers
15 ml (1 tbsp) lemon zest + 30 ml (2 tbsp) lemon juice
45 ml (3 tbsp) basil, chopped
- Trim the veal fillets by removing the silver skin. Cut the fillets into 12 medallions, 2.5 cm (1 in.) thick. Season with pepper.
- 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.
- In the same frying pan, heat the butter, capers, and lemon zest and juice over medium heat for 1 to 2 minutes, stirring.
- 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.