Veal Medallions with Orange Sauce
4 servings
30 minutes
Veal medallions with orange sauce are a refined dish of Italian cuisine that impresses with its balance of flavors. Tender veal, carefully prepared and seared to a golden crust, retains its juiciness thanks to the aromatic orange sauce. The light citrus acidity perfectly complements the rich flavor of the meat, while star anise adds a subtle spicy note to the dish. Italians appreciate such dishes for their elegance and simplicity in preparation. These medallions are often served in Tuscan restaurants or made at home for festive dinners. It is a gastronomic harmony where every detail plays its role, creating an unforgettable culinary experience.
1
Clean the tenderloin and cut it into portion-sized pieces about 3-4 cm wide. From one tenderloin, you get about 4-5 pieces. Tie each piece tightly with cooking twine in 2-3 places to keep the medallion's round shape while cooking. Season each piece with salt and pepper on all sides.
- Veal tenderloin: 1 piece
- Salt: to taste
- Five Peppers Mix: to taste
2
Heat olive oil in a pan, add a sprig of rosemary and crushed garlic cloves. Add 1 tbsp of butter and place the meat. Drizzle with a small amount of orange juice (about 1/2 an orange). Sear the meat for 1-2 minutes on all sides until golden brown. Occasionally baste the meat with the aromatic oil from the pan.
- Olive oil: 1 tablespoon
- Fresh rosemary: 1 stem
- Garlic: 3 cloves
- Butter: 2 tablespoons
- Oranges: 3 pieces
3
Remove the meat from the stove, place a thin slice of orange on each piece. Put the meat in a preheated oven at 200 degrees and leave it there for 8-10 minutes, then let the meat 'rest' under foil for 4-5 minutes.
- Oranges: 3 pieces
4
While the meat rests, we prepare the sauce: place a saucepan over medium heat, mix a tablespoon of butter with a tablespoon of flour, stirring thoroughly with a wooden or silicone spatula. Add a couple of star anise. Gradually add the juice of two oranges, constantly stirring to avoid lumps (a small whisk is convenient for this). Continue mixing and adding juice until smooth and the desired sauce consistency is achieved.
- Butter: 2 tablespoons
- Wheat flour: 1 tablespoon
- Anise (star anise): 2 pieces
- Oranges: 3 pieces