Veal Medallions with Grape Balsamic Vinegar Chutney

Pluck grape berries from branches and steep in boiling hot water for 30 seconds. Lift out with perforated ladle and free berries from skin.

Remove the skin from the onion and chop finely. Saute in olive oil until light yellow. Add grapes and whole chili pepper, pour wine, bring to a boil and make ten minutes on medium fire. Then add sugar and balsamic vinegar (1), season with salt and cayenne pepper and finish the chutney for another ten minutes. Then remove chili pepper, season and cool.

Just before serving, season medallions with salt, season with pepper and brush with mustard.

Heat clarified butter with whole garlic clove and rosemary sprig. Fry medallions for two minutes on each side. Keep meat warm. Deglaze with soup and balsamic vinegar (2) and cook a little bit. Remove garlic and rosemary.

Arrange medallions on warm plates and garnish with gravy and a tablespoon of grape balsamic vinegar chutney.

Tip: The amount of chutney is enough for about 8 people. The rest will keep fresh for at least 1 month in the refrigerator.

Goes well with game terrines or pâtés, cold meat and smoked fish.

Tip: Instead of clarified butter, you can also use butter in most cases.

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