Veal medallions with potatoes, asparagus and shallot and wine sauce
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ingredients
1 bunch green asparagus 500 g veal leg cutlets small 1/2 cup finely chopped young shallots 2 cloves garlic 1/4 cup olive oil 1/2 cup wine 1/2 cup beef broth 500 g potatoes salt, ground pepper fresh herbs Vegetable Recipes for garnish
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Firm veal medallions with asparagus and an interesting sauce are a great dish for a festive day, because they not only taste great, but also look fantastic. Top them with boiled potatoes reheated in juice and fresh Vegetable Recipes.
1.
Prepare everything you need, preheat the oven to 180 degrees Celsius. Clean the asparagus, potatoes. Boil the older potatoes with the skin on, the new ones just gently clean and boil whole.
2.
Place the asparagus on a baking tray. Oil lightly. Season with salt and pepper. Roast until tender, about 6 minutes, shaking the baking sheet once during roasting to turn the asparagus.
3.
Cut the shallots and garlic and sauté them in the oil for 2 to 3 minutes. Add the wine and reduce by half. Then add the broth and simmer for 2 minutes. Pour the sauce into a bowl and set aside.
4.
Meanwhile, peel the potatoes and prepare the fresh Vegetable Recipes and herbs.
5.
In the same pan where you made the sauce, add a little olive oil and sear the veal medallions on both sides until the meat is pink. Season with salt and pepper. Remove from the pan and keep warm.
6.
Pour the gravy juices into the pan, season with pepper, add the potatoes and reheat for a few minutes.
7.
Pour some of the juice over the potatoes, garnish with fresh Vegetable Recipes and herbs and serve. Enjoy!
