Veal Medallions with Tomato Herb Hood

Try this delicious pie recipe:

Season the veal medallions with salt and pepper. Sear in the hot clarified butter on both sides over medium heat for a total of two to three min each, depending on thickness. Cool on a cooling rack.

Melt the gravy with port, red wine and soup or stock. Cook over high heat to about one-fourth original doneness. Set aside.

Drain the tomatoes on kitchen roll and chop them in a cutter or possibly with a chopping knife. Peel onion and garlic clove and chop as well. Coarsely chop the pine nuts. Chop the parsley.

Heat the tomato oil. Sauté onion and garlic until light yellow. Add tomatoes and steam briefly. Cool down.

Add the pine nuts, parsley and cheese to the tomato and onion mixture. Stir in two or three tablespoons of thickened sauce, work the mixture well with a fork and season with ground pepper. Form this mixture berg-like on the medallions and press smooth.

Preheat the oven to 225 °C.

Place the medallions on the cake rack in the middle of the oven at 225°C. Place a tray on the next lower shelf to catch any juices. Meanwhile, bake the medallions for ten to twelve minutes.

In the meantime, bring the sauce to the boil one more time. Add the butter in flakes and let it soak in. Season to taste with salt and freshly ground pepper. Serve separately with the meat

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