Veal Medallions with Asparagus and Bryndza
Asparagus takes centre stage in this recipe. Together with veal, bryndza and roasted potatoes it makes a perfect spring concert of flavours that you can have on the table in 45 minutes. Inspired by Marcel Ihnačák.
Prep: 45 min
Servings: 1
Energy: 919 kcal per serving
Method
01.
Cut the washed potatoes, skin on, into thin slices, put them in a bowl, drizzle with olive oil, season with salt and pepper, add the fresh rosemary and crushed cloves of garlic and mix thoroughly. Transfer to a baking tray and bake in an oven preheated to 200 °C for about 30 minutes until golden brown.
02.
Meanwhile, put the asparagus into boiling salted water and parboil it. In a hot pan with olive oil, fry the deseeded chilli pepper cut into rings, the garlic sliced and the white part of the spring onions cut into rings. Add the parboiled asparagus, season with salt and pepper, add the butter and fry for a little longer.
03.
Cut the veal medallions in half, flatten them a little, season with salt and pepper and sear them in a hot pan with olive oil. Before they finish cooking, top the meat with the bryndza, add the butter to the pan, take it off the heat and cover with a lid. Finally, drizzle with lemon juice.
04.
Pour the roasting juices from the meat over the finished dish.
