Veal medallions with a sesame crust and sugar snaps

4
0 - 30 minutes
veal medallions (or 600 g whole veal tenderloin)
*
frying
Culinaire Saissonier

Preparation

Remove the veal from the fridge half an hour before you need it to allow it to reach the right temperature.  In the case of a whole veal tenderloin: cut into four equally sized medallions. NB: slice the meat against the grain. Slightly flatten the 4 veal medallions.

For the sesame crust: lightly toast the sesame seeds in a dry, non-stick pan over a medium heat. Peel and finely chop the shallot, then fry gently in a little butter until translucent. Turn the toast into breadcrumbs. Mix the shallot, remaining butter, breadcrumbs, sesame seeds and mustard together. Season to taste with salt and pepper. Cover the mixture and place in the fridge. Wash and dry the sugar snaps and then remove the strings. Boil them until al dente. Drain off the water and allow them to cool in an ice bath, then dry them.

Preheat the oven to 200°C (392°F). Fry the veal medallions on both sides in some butter over a medium heat in a non-stick pan. Remove the veal medallions from the pan and individually wrap them in aluminium foil. Allow to rest for 5 minutes. Remove the sesame mixture from the fridge. Unwrap the veal medallions, place them on a baking tray and spread the mixture over the top. Press it down firmly so that it forms a good crust.

Place the baking tray in the middle of the oven and bake for approx. 8 minutes. In a saucepan, bring the vegetable stock and butter to the boil. Add the sugar snaps and stir well, then drain. Take the veal medallions out of the oven, cut them in half horizontally, arrange them on the plates and garnish with the sugar snaps. Serve immediately.  

Ingredients:

  • 4 piece of veal medallions (or 600 g whole veal tenderloin)
  • 1 tbsp butter

For the sesame crust:

  • 2 tbsp white sesame seeds
  • 1/2 tbsp black sesame seeds
  • 1 shallot
  • 2 tbsp butter
  • 50 g toasted bread
  • 1 tsp mustard
  • Freshly ground pepper
  • Salt to taste 

For the sugar snaps:

  • 400 g sugar snaps
  • 1 tbsp butter
  • 3 tbsp vegetable stock

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