Veal fillet medallions with beetroot & potato mash

Veal fillet medallions with beetroot & potato mash

Total: 40 min. | Active: 40 min.
Nutritional value / person: 494 kcal
, Fat: 21 g
, Carbohydrate: 35 g
, Protein: 37 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To prepare

4 veal fillet medallions (each approx. 150 g)


1 kg mealy potatoes, peeled, chopped
salted water, boiling

Beetroot & potato mash

1 ½ dl milk
½ dl beetroot juice
50 g butter, cut into pieces
salt and pepper to taste

Veal fillet

oil for frying
¾ tsp salt
1 dl red wine
2 dl beef bouillon
2 tsp preserved pink peppercorns
½ tbsp Maizena cornflour
1 tbsp water
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How it's done

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To prepare

Remove the meat from the fridge approx. 30 mins. prior to cooking.


Cook the potatoes, uncovered, in salted water for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes through a food mill or mash them with a potato masher.

Beetroot & potato mash

Gradually add the milk, beetroot juice and butter to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy, season.

Veal fillet

Heat the oil in a non-stick frying pan. Salt the medallions, brown all over for approx. 5 mins. Remove, cover and set aside. Pour the wine into the same pan, reduce to half the amount. Add the stock and peppercorns, bring to the boil. Mix the cornflour with the water, pour into the pan while stirring, simmer for approx. 3 mins. Return the meat to the pan and heat gently. Serve the medallions with the beetroot mash and the sauce.

Good to know
Tip: Preserved pink peppercorns are available in larger Coop stores. Instead of preserved pink peppercorns, you could use green peppercorns or regular pepper.
Serve with: White asparagus.

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