Veal Medallions with Baked Potatoes
2 servings
35 minutes
Veal medallions with baked potatoes are a refined dish of European cuisine that embodies a harmony of flavors and textures. Tender veal fillet, perfectly seared, pairs with aromatic potatoes infused with rosemary and garlic, baked to a golden crust. The dish is served with a fresh salad of tomatoes and onions dressed in olive oil, creating a refreshing contrast. A basil oil completes the dish, adding exquisite depth to the flavor. The origins of this dish trace back to the traditions of European gastronomy where simplicity of ingredients meets skilled execution. It is perfect for festive dinners, romantic encounters, or simply those moments when you want to treat yourself to something special.
1
Cut the potatoes into wedges, season with salt and pepper, add rosemary and crushed garlic in the skin, and bake.
- Potato: 160 g
- Ground black pepper: pinch
- Fresh rosemary: 3 g
- Garlic: 2 cloves
2
Chop the tomato coarsely, mix with sliced onion, salt, and olive oil.
- Tomatoes: 70 g
- Onion: 15 g
- Ground black pepper: pinch
- Olive oil: 25 ml
3
Cut the meat into medallions, season with pepper, fry to the desired doneness, and salt at the end.
- Veal fillet: 180 g
- Ground black pepper: pinch
- Ground black pepper: pinch
4
Blend basil with olive oil and mix it with cream.
- Green basil: 15 g
- Olive oil: 25 ml
- Butter: 20 g
5
Place the medallions on a plate, top with basil oil, add potato and tomato salad beside, and garnish with basil.
- Veal fillet: 180 g
- Green basil: 15 g
- Potato: 160 g
- Tomatoes: 70 g
