for 4 person

To prepare

4	veal fillet medallions (each approx. 150 g)

Potatoes

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

How it's done

To prepare

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

Potatoes

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.

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