Veal Medallions on Pea Puree with Basil

Preheat the oven to 80 °C and heat a plate with it.

Season the veal medallions on both sides with salt and pepper. Roast in the hot clarified butter for three to four minutes. Immediately transfer to the preheated plate and cook in the 80 degree oven for thirty minutes.

Remove the peel from the potatoes and cut them into quarters. Soften them in salted water for about twenty minutes.

At the same time cook the peas in a little water – without salt! – for four minutes. Drain, then whisk with the cream to a puree.

Chop the basil leaves.

Drain the potatoes. Melt the butter (1) in a frying pan and add the potatoes while they are still hot, passing them through a sieve. Add the pea puree and half of the fresh finely chopped basil and heat everything together while stirring well. Season well with salt and freshly ground pepper.

In a small frying pan, heat olive oil and butter (2). Add remaining freshly chopped basil and swirl once.

Form the pea puree in the center of heated plates. Place the veal medallions on top and drizzle with the basil butter.

Garnish with basil and fresh sprouts to taste.

Tip: If you are cooking the dish for guests, prepare the pea puree and reheat it with the lid closed in the microwave oven or possibly in the frying pan on the kitchen stove on a low fire, perhaps adding a little milk.

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