Veal Medallion with Tarragon

Rub the veal medallions with pepper on both sides. Heat oil in a frying pan and add the unpeeled garlic cloves. Fry the meat slices in it for 3 min on each side.

Remove, season with salt and keep warm. Pour off oil, garlic cloves remain in the frying pan. For the sauce, melt one third of the butter. Add the peeled, chopped onion and cook until translucent. Extinguish with tarragon vinegar, season with salt and pepper, sauté for 2 minutes until soft. Extinguish with white wine and brandy and let it boil down. Melt gravy in hot water and add. Chop tarragon leaves and add to stock form. Add remaining butter and stir in gently to thicken sauce. Remove garlic cloves and season sauce.

Serve with spinach leaves and seasonal vegetables.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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