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Ingredients :
• 4 fillet veal medaillons (do not cut off the fat, the meat will be tenderer)
• 1 liqueur glass Cointreau (about 5 cl)
• 150 g butter
• juice of 1 lemon
• salt and pepper
Comment: • Serve the medaillons in the cooking juices together with mixed braised vegetables.
Fillets of veal with Cointreau sauce
Cost
Serving
Preparation
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4
120 minutes
10 minutes
Preparation:
• Two hours in advance, pour the cold Cointreau into a deep dish, flamber it and extinguish quickly.
• Sprinkle the veal fillets with salt and pepper, put them in the dish with the liqueur, cover and leave to macerate.
• Just before cooking, dry the medaillons with a cloth.
• Melt a little butter in a frying pan and cook for 5 to 7 minutes, depending on your taste.
• Reduce the marinade mixed with the lemon juice and then thicken the sauce with the rest of the butter.
• Add a spoonful of Cointreau to finish (if the sauce is too thick, add a little water).
Serving
Preparation
Cooking