- salt and pepper to taste
- a little pepper
- clarified butter to fry
- 0.5 tsp. salt
- 1 tbsp. butter
- 4 sprig thyme
- 1 shallot, chopped
- 1.5 dl veal stock
- 0.5 organic orange ', a little zest peeled off, blanched and cut into thin strips
- 1.5 tbsp. light Maizena Express cornflour
- 1 tbsp. Grand Marnier
- 75 g cream cheese with pepper (Boursin), in pieces
- 8 veal medallions (je ca. 80 g; 2 cm dick)
Pre-heat the oven to 60°C. Warm the platter and plates.
Melt the butter. Sauté the shallots. Add the thyme, stock, orange peel and juice, bring to the boil. Reduce the liquid to approx. 250 ml, strain. Return the liquid to the pan. Add the Grand Marnier. Stir the Maizena Express cornflour into the hot liquid, cook for approx. 2 mins., season.
Stir the cream cheese with a little stock until smooth. Pour in the remaining stock, stirring, then bring to the boil. Simmer the sauce over a low heat for approx. 5 mins. Pour in the orange juice, season with salt.
Heat the clarified butter in a frying pan. Brown the meat for approx. 5 mins. each side, only turning when a crust has formed. Reduce the heat, allow the meat to cook through for approx. 1 mins. each side, season the medaillons.
Plate up both sauces, top with the meat and garnish with orange and thyme.
- 30 mins Preparation/cooking time: ca. 30m
- Servings For 4 people
- Nutrition 361 Kcal