4 (100-g (4 oz) veal medallions (rounds cut from the tenderloin)
100 g (4 oz) tender young sorrel leaves
50 g (2 oz) butter
salt and freshly milled white pepper
150 ml (1/4 pint) low fat natural yogurt
2 teaspoons lemon juice
1 teaspoon sugar
100 g (4 oz) tender young sorrel leaves
50 g (2 oz) butter
salt and freshly milled white pepper
150 ml (1/4 pint) low fat natural yogurt
2 teaspoons lemon juice
1 teaspoon sugar
method
1. Wash and wipe the medallions and tie them round with cooking twine to retain their shape.
2. Wash the sorrel thoroughly in lukewarm water, shake dry in a teatowel and cut it into strips.
3. Heat the butter in a frying pan and fry the veal for 4 minutes each side, until golden brown. Season to taste. Remove the medallions from the pan and keep them hot on a warm plate.
4. Stir the yogurt into the cooking juices, add the sorrel and heat for about 2 minutes, stirring continuously. Season the sauce with the lemon juice, sugar and, if necessary, a little salt.
5. Warm the medallions through in the sauce without allowing it to boil.
2. Wash the sorrel thoroughly in lukewarm water, shake dry in a teatowel and cut it into strips.
3. Heat the butter in a frying pan and fry the veal for 4 minutes each side, until golden brown. Season to taste. Remove the medallions from the pan and keep them hot on a warm plate.
4. Stir the yogurt into the cooking juices, add the sorrel and heat for about 2 minutes, stirring continuously. Season the sauce with the lemon juice, sugar and, if necessary, a little salt.
5. Warm the medallions through in the sauce without allowing it to boil.
serving amount
serves 4
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