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Veal medallions à l'orange
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 395
  • Fat about 21g
  • Carbohydrates about 12g
  • Protein about 36g
This is needed
This is needed for 4 people
Orange sauce
  • 1 tbsp butter
  • 1 sprig thyme
  • 1 shallot, chopped
  • 2.5 dl veal stock
  • 1 organic orange, grated zest, use all of the juice (approx. 100 ml)
  • 1 tbsp Grand Marnier
  • salt and pepper to taste
  • 1.5 tbsp light Maizena Express cornflour
Boursin sauce
  • 75 g cream cheese with pepper (Boursin), in pieces
  • salt and pepper to taste
  • 1.5 dl veal stock
  • 1 organic orange, use only the juice
  • clarified butter for frying
  • 8 veal medallions (each approx. 80 g and 2 cm thick)
  • 0.5 tsp salt
  • a little pepper
  • 0.5 organic orange, use a little peeled zest, blanched and cut into thin strips, the rest thinly sliced
  • 4 sprigs thyme
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And that's how it's done
And that's how it's done
Preheat the oven to 60°C. Warm the platter and plates.
Orange sauce
Melt the butter. Sauté the shallot. Add the thyme, stock, orange zest and juice, bring to the boil. Reduce the liquid to approx. 250 ml, strain. Return the liquid to the pan. Add the Grand Marnier. Stir the Maizena Express cornflour into the hot liquid, cook for approx. 2 mins., season.
Boursin sauce
Mix the cream cheese with a little stock until smooth. Pour in the remaining stock while stirring, then bring to the boil. Simmer the sauce over a low heat for approx. 5 mins. Pour in the orange juice, season with salt.
Heat the clarified butter in a frying pan. Brown the meat for approx. 1 min. on each side, only turning when a crust has formed. Reduce the heat, cook for a further minute on each side, season the medallions.
To serve
Plate up both sauces, arrange the meat on top and garnish with orange and thyme.

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