The veal is marinated in rosemary, thyme, bay leaf and garlic for great flavours.
- for the loin of veal:
- olive oil
- vegetable oil
- bay leaf
- black pepper
- for the sauce:
- good quality stock
- fresh cream
- lemon juice
- salt and freshly ground black pepper
- For the Marinade:
- Place the loin of veal into a container and cover with a mixture of olive oil and vegetable oil. Add the rosemary, thyme, bay leaf, garlic (and any other fresh herbs that you may have in your garden) and freshly ground black pepper. Cover with cling film and place in a fridge for 2 days. This will tenderise and flavour the meat.
- Remove the loin and brush off the marinade (retaining the mix for future use).
- Cut the loin into into portions and tie with butcher string in order to give the medallions depth and shape.
- Heat the pan (preferably a ribbed pan) and add olive oil.
- Sear the medallions on both sides and place the pan in a heated oven (circa 170°C) until cooked. The medallions should be pink in the middle.
- For the Sauce:
- Bring the stock to a simmer.
- Add the lemon juice, bring to the boil and reduce down until the sauce begins to thicken and intensify.
- Add a few sprigs of rosemary and leave in the sauce for about 2/3 minutes or until the flavour of the rosemary has infused into the sauce.
- Add the cream and seasoning and allow the sauce to simmer until the required flavour is achieved.
More by Dermot McDonnell:
- Rack of Wicklow Mountain Lamb
- Pear Poached in Blackcurrant Juice with Bourbon Vanilla Ice Cream
- Fillet of Wild Sea Bass Tempura with Roasted Butternut Squash and Pancetta Purée