Mains · Gluten-free

Normandy Veal Medallions

Name: Normandy Veal Medallions
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 servings
Ingredients: 2 Golden apples; 10 g (2 tsp) butter; 15 ml (1 tbsp) oil; 4 veal medallions (160 g / 5 1/2 oz each); 50 ml (3 1/2 tbsp) calvados; 150 ml (2/3 cup) crème fraîche; Salt and freshly ground pepper

Veal medallions in a Normandy-style sauce of calvados, crème fraîche and apple, with caramelised apple wedges alongside. Everything is cooked in the one Chef Series Frying Pan: the apples first, then the meat, which picks up the buttery juices the apples leave behind.

In brief Normandy Veal Medallions is a mains recipe cooked in the Tupperware Tupperware cookware. It takes 26 minutes in total and serves 4 servings.

Total time: 26 min
Prep: 10 min
Cook: 16 min

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Product usedTupperware Tupperware cookware

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Method

Peel the apples with the 2-in-1 peeler, cut each into 8 wedges and remove the seeds. Set aside 12 wedges and grate the other 4 with the universal grater.
Melt the butter in the Tupperware Chef Series Frying Pan 24 cm and brown the 12 apple wedges over medium heat for about 1 minute on each side. Lift them out and keep them aside.
Add the oil to the same pan and sear the medallions over high heat for about 2 minutes on each side.
Add the grated apple and the calvados, scraping up the browned juices, then cover and cook for 5 minutes over low heat.
Stir in the crème fraîche, return the apple wedges and let the sauce reduce uncovered for about 5 minutes over low heat. Season lightly with salt, add pepper and serve at once.