Veneto Veal Medallions with Green Peppercorn Sauce

Serves: 4

Prep time: 15 Minutes

Cooking Time: 15 Minutes 

Ingredients:

• 4 x 125g veal leg medallions
• 55g can green peppercorns in brine, rinsed, drained
• 2 tbsp red wine vinegar
• 1/3 cup (80ml) beef stock
• 1/3 cup light sour cream
• 2 tbsp finely chopped chives
• Steamed pumpkin and broccolini, to serve

Method:

• Place peppercorns, vinegar and 2 tablespoons water in a small bowl. Set aside to soak for 5 minutes.
• Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal for 3-4 minutes per side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
• Reduce heat to medium-low, add peppercorn mixture and bring to the boil. Reduce heat and simmer for 1-2 minutes or until liquid has nearly evaporated. Add stock and sour cream and simmer, stirring occasionally, for 3-4 minutes or until thickened. Season.
• Serve veal with peppercorn sauce, chives, pumpkin and broccolini.

Tips:

1. Veal eye fillet or scotch fillet also works well in this recipe.
2. Serve with a simple green salad instead of vegetables, if desired.
3. Also delicious served with mashed potato.