Veal medallions with chickpeas and mashed potatoes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Peel, halve, core and finely dice pears. Crush juniper berry. Heat 15 g butter in a saucepan and sauté shallots. Add pears, sugar, vinegar, wine and juniper berry. Bring to the boil and simmer over medium heat for about 10 minutes. Season to taste with salt and pepper and let cool off

2. 2

   Clean, wash and drain the beans. Peel, wash and cut the potatoes into pieces. Put chick peas on a sieve, rinse under cold water and drain. Cover the potatoes and chick peas and cook in little boiling salted water for 15-20 minutes. Steam the beans covered in little boiling salted water for about 15 minutes

3. 3

   Heat the oil in a large ovenproof pan. Cut the veal fillet into 12 medallions and fry them for 3-4 minutes while turning. Season with salt and pepper and place in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer). Allow medallions to draw for about 12 minutes. After about 7 minutes, cut the Taleggio cheese into pieces and spread them on the medallions

4. 4

   Peel and finely chop the garlic. Heat the cream. Drain potatoes and chickpeas, add cream and half of the garlic and mash everything well. Season to taste with salt

5. 5

   Drain the beans and let them drip off. Roast almond flakes in a pan without fat, add 15 g butter and the remaining garlic and toss the beans in it. Arrange veal medallions, mashed potatoes, beans and some shallots and pears confit on plates

6. 6

   Pour the rest of the confit into clean glasses and store in the refrigerator. Keeps for 1-2 weeks. Goes well with cheese and grilled meat

Nutrition Facts

KCAL
750 kcal

CARBS
51 g

FATS
36 g

PROTEINS
48 g