Veal Medallions on Must Sauce with Mustrahmpolenta

For the veal medallions on must sauce with mustrahmpolenta, salt and pepper the veal medallions. Wrap each medallion with a sheet of bacon and top with a basil leaf. Pin with a toothpick or tie with kitchen twine.

Heat butter in an ovenproof pan and sear the medallions on both sides. Place in preheated oven at 160 °C for 5 minutes, meat should still be tender pink inside. Lift out and wrap in aluminum foil.

For the must sauce, finely chop the onion and roast it in the roasting residue. Deglaze with the must and let it boil down a bit, then add beef broth. Reduce a little. Now add the cream and simmer for a few minutes.

For the must cream polenta, bring the must to the boil with water, cream and halved garlic clove, season with salt and nutmeg. Pour in the polenta and stir until the polenta comes away from the edge of the pot. Remove garlic clove and sprinkle polenta with Parmesan before serving.

Arrange the veal medallions on plates, pour the must sauce around them and place the must cream polenta on top.

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