for 4 person

Meat

4	veal medallions (each approx. 120 g)
3 tbsp	dry sherry
3 tbsp	olive oil
¾ tsp	fennel seeds, crushed
½ tsp	salt
a little	pepper

Tomatoes

500 g	vine-ripened cherry tomatoes
2	garlic cloves, sliced
½ tsp	fennel seeds
½ tsp	salt
4 sprig	oregano
1 dl	sherry

Charcoal/gas/electric grill

½ tsp

sea salt

How it's done

Meat

Take the meat out of the fridge approx. 30 mins. prior to cooking. In a deep dish, mix the sherry with all the other ingredients up to and including the pepper, turn the medallions in the marinade.

Tomatoes

Place the tomatoes in the grill tray along with all the other ingredients up to and including the oregano, pour in the sherry.

Charcoal/gas/electric grill

With the lid down, grill the medallions over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side. Keeping the lid down, grill the tray of tomatoes alongside for approx. 10 mins. Remove the meat from the barbecue, cover and leave to rest for approx. 5 mins., season with salt, serve with the tomatoes.

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