Veal medallions with herb crust

Name: Veal medallions with herb crust
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Garlic clove; 1/2 bunch Thyme; 2 discs Toast; 100 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 30 g green olives without stone; 1 kg floury cooking potatoes (e.g. Afra); 500 g Finger carrots (alternatively young carrots); 4 (150 g each) Veal medallions; 2 TABLESPOONS Oil; 250 ml Milk; 7-10 Tbsp grated nutmeg; 1-2 TEASPOONS Sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Garlic clove
1/2 bunch Thyme
2 discs Toast
100 g soft butter
7-10 Tbsp Salt
7-10 Tbsp black pepper
30 g green olives without stone
1 kg floury cooking potatoes (e.g. Afra)
500 g Finger carrots (alternatively young carrots)
4 (150 g each) Veal medallions
2 TABLESPOONS Oil
250 ml Milk
7-10 Tbsp grated nutmeg
1-2 TEASPOONS Sugar

Directions

1
Peel garlic and dice finely. Wash thyme and dab dry, put some aside for garnishing, chop the rest. Crumble bread, garlic and thyme finely in the universal chopper.
2
Knead with 75 g butter, season with salt and pepper. Drain the olives, cut into slices and knead in. Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes.
3
Clean the carrots, leaving a little green. Peel and wash the carrots. Wash the meat, dab dry and season with salt and pepper. Heat the oil in a pan, fry the meat for about 2 minutes on each side and place in an ovenproof dish.
4
Spread the butter mixture over the meat. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Sauté carrots in hot frying fat, season with salt. Add 150 ml water and simmer until the water has evaporated.
5
Drain the potatoes, let them drip off and let them evaporate briefly. Add 25 g butter and milk, mash to a puree. Season with salt and nutmeg. Sprinkle sugar over the carrots and let them caramelize briefly.
6
Season with pepper. Place a dessert ring (8 cm Ø) in the middle of a plate. Fill with mashed potatoes and smooth it down. Pull the ring away upwards. Repeat the process on 3 more plates.
7
Put medallions on them. Arrange carrots around them. Garnish with thyme.