Make the sauce: peel the tomatoes, remove the seeds and cut them into cubes. Chop the shallots and fry them glassy. Add the coarsely chopped fresh tarragon and simmer for a moment. Pour in the cream and let it boil briefly. Now add the white wine and the tomato cubes and simmer for a few more minutes. Season with salt and pepper. This is not in the original recipe, but at this point I add a shot glass Noilly Prat for a little more depth in the sauce. Just do it. The medallions: fry the medallions on both sides on high heat in an adhesive pan to sear them close. Pour in a glass of white wine, cover, lower the heat and simmer for another 12 minutes. Cut the fire and keep covered for another five minutes. Finish with chopped parsley and serve with fried potatoes, such as here, fried in the airfryer without fat.

Grenadin of veal

  

fresh tarragon White wine cream pepper and salt
The full name of this recipe is: 'grenadin de veau Sambre et Meuse'. This says everything about the origin. The dish is today a culinary specialty in that region. It is fairly simple in preparation, but what a taste!
veal medallions butter tomatoes shallots
A Recipe Guide For The Amateur Chef Belgian Cuisine

Grenadin of veal  

Make the sauce: peel the tomatoes, remove the seeds and cut them into cubes. Chop the shallots and fry them glassy. Add the coarsely chopped fresh tarragon and simmer for a moment. Pour in the cream and let it boil briefly. Now add the white wine and the tomato cubes and simmer for a few more minutes. Season with salt and pepper. This is not in the original recipe, but at this point I add a shot glass Noilly Prat for a little more depth in the sauce. Just do it. The medallions: fry the medallions on both sides on high heat in an adhesive pan to sear them close. Pour in a glass of white wine, cover, lower the heat and simmer for another 12 minutes. Cut the fire and keep covered for another five minutes. Finish with chopped parsley and serve with fried potatoes, such as here, fried in the airfryer without fat.
fresh tarragon White wine cream pepper and salt
The full name of this recipe is: 'grenadin de veau Sambre et Meuse'. This says everything about the origin. The dish is today a culinary specialty in that region. It is fairly simple in preparation, but what a taste!
veal medallions butter tomatoes shallots
a recipe guide for the amateur chef Belgian Cuisine