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Veal medallions with pea puree and herb foam on a cream-colored plate, Pinot Blanc white wine glass, Parisian bistro setting

Veal medallions with pea puree and herb foam

Tender veal medallions, seared golden brown, on a silky green pea puree with an airy herb foam - this elegant spring recipe shows just how much finesse seasonal cuisine can develop. With its creamy mildness, the Pfalz Pinot Blanc Spätlese dry QmP is the perfect wine partner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Festive dish, Main course
Cuisine French, German
Servings 2 Peronsn
Calories 560 kcal

Cooking utensils

  • 1 Heavy frying pan (cast iron, for the medallions)
  • 1 Small pot for the pea puree
  • 1 Small saucepan (for the herb foam)
  • 1 Hand blender
  • 1 Meat thermometer
  • 1 Fine sieve

Ingredients
  

  • Heavy pan cast iron, for the medallions
  • Small saucepan for the pea puree
  • Small saucepan for the herb foam
  • Hand blender
  • Meat thermometer
  • Fine sieve

INGREDIENTS:

  • 4 Veal medallions à approx. 100 g
  • 2 Tbsp clarified butter
  • Salt white pepper
  • Fresh thyme

FOR THE PEA PUREE:

  • 300 g Frozen peas
  • 1 Shallot finely diced
  • 1 Tbsp butter
  • 80 ml Poultry stock or cream
  • Juice of half a lemon
  • Salt white pepper

FOR THE HERB FOAM:

  • 1 bunch of parsley and chervil mixed
  • 200 ml Poultry stock
  • 50 ml Cream
  • 1 Tbsp butter
  • Salt white pepper

Preparation
 

PREPARATION:

  • Remove the veal medallions from the fridge and leave to come to room temperature for 20 minutes.
  • Wash the herbs, pluck the leaves and roughly chop.
  • Finely dice the shallot.

COOKING STEPS:

  • For the pea puree: Sweat the shallot in butter until translucent.
  • Add the peas and stock, simmer for 4 minutes.
  • Puree finely with a hand blender, pass through a sieve for a particularly velvety texture.
  • Season to taste with lemon juice, salt and pepper, keep warm.
  • For the herb foam: Bring the stock and cream to the boil, reduce by half.
  • Stir in the herbs and immediately froth up with a hand blender.
  • Add butter, season to taste and keep warm.
  • Season the veal medallions with salt and pepper on both sides.
  • Heat the clarified butter in a heavy frying pan over a high heat.
  • Sear the medallions with thyme for 2 minutes on each side.
  • Reduce the heat and cook for a further 2 minutes (core temperature: 58-60 °C for pink).
  • Remove from the pan and leave to rest for 4 minutes.

DIRECTIONS:

  • Serve the pea puree as a mirror on preheated plates.
  • Place the veal medallions on the purée.
  • Froth up the herb foam again immediately before serving and spoon on generously.
  • Garnish with fresh herb leaves and fleur de sel.

SUPPLEMENTS:

  • New potatoes tossed in May butter
  • Steamed young spinach leaves with nutmeg
  • Crispy baguette for dunking

Nutritional values per portion

Calories: 560kcalCarbohydrates: 46gProtein: 18gFat: 32g
Keyword elegant spring recipe veal, Pea puree Veal, Pinot Blanc Palatinate Kalb, Veal medallions herb foam, Veal medallions Pea puree, Veal medallions spring recipe wine
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