Veal Medallions With

— per medallion) Yield: Marinade 1/2 tsp. tsp. lemon zest, grated Pepper from from the mill

Pepper from from the mill

The day before: Marinade: mix all ingredients. Coat meat with it, cover and marinate in the refrigerator for one night. Medallions: dry the meat and season with salt. Fry in hot oil or butter for 2 minutes on each side. Keep warm in the oven heated to 60 degrees. (If the medallions should be kept warm longer – for example up to an hour – roast only 1 minute on both sides).

Sauce: saute shallot in butter until soft, add soup and pepper, cook until half done. Pass through a sieve, return to the roasting pan and add 3/4 of the champagne. Cook until half, add cream and cook a little bit. Add the rest of the champagne and season to taste with salt and freshly ground pepper.

(By the way, the sauce can be prepared in advance, kept in the refrigerator for up to 1/2 day, reheat at the last moment).

Our tip: It is best to use fresh herbs for a particularly good flavor!

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