EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
Bahasa Indonesia
Veal Medallions with Apple and Calvados
These veal medallions sit in a Normandy-style sauce of calvados, crème fraîche and apple, alongside caramelised apple wedges. Everything cooks in the same pan: the apples first, then the meat, which benefits from the buttery juices left behind.
- Total time
- 26 min
- Prep
- 10 min
- Cook
- 16 min
Ingredients
Method
Peel the apples with the 2-in-1 peeler, cut each into 8 wedges and remove the seeds; set 12 wedges aside 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 wedges for about 1 minute per side over medium heat; remove and set 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 calvados, scraping up the browned bits, cover and cook for 5 minutes over low heat.
Stir in the crème fraîche, return the apple wedges, let it reduce uncovered for about 5 minutes over low heat, season lightly with salt, add pepper and serve at once.
