Veal Medallions in Tagliatelle Nest

For the sauce, stir all ingredients in a frying pan with a whisk. Cook at a good temperature until creamy.

Sear the veal medallions in the hot clarified butter for a minute and a half on each side. Season with salt and pepper. Cool.

Preheat stove to 220 degrees. Cook tagliatelle in plenty of salted water for 7-9 min. until al dente. Drain well in a colander. Mix in half of the sauce.

Form pasta nests on a baking sheet lined with parchment paper. Place one medallion on each. Cover with remaining sauce. Sprinkle with parmesan cheese. Bake in the middle of the oven for 10-12 min. Arrange in plates, garnish with parsley and bring to table on the spot.

The dish can be prepared 1 day ahead and kept refrigerated with the lid closed. Pushed directly from the refrigerator into the stove, the baking time is extended by 1-2 min.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they are also characterized by a fresh taste!

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