Melt the butter in a frying pan, brown the veal medallions on both sides and cook slowly for 5 minutes on each side. Season with pepper, take the medallions out of the pan and keep warm at the entrance of the oven. Discard the cooking butter, deglaze the pan with the Banyuls liqueur, scrape the drippings with a fork. Add the crumbled cheese and a dash of Tabasco. Melt slowly, stirring constantly. Coat the veal medallions with the sauce. Serve piping hot with celery hearts or braised endives / chicory.
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6 veal medallions (about 5 oz)
1 fresh garlic and herb cream cheese
1 glass of Banyuls liqueur
1/4 cup butter
pepper, Tabasco
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15
mn
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10
mn
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Taste the sauce before coating the medallions. Season with salt if necessary.
