for 4 person

Orange sauce

1 tbsp	butter
1	shallot, chopped
1 sprig	thyme
2 ½ dl	veal stock
1	organic orange, grated zest, use all of the juice (approx. 100 ml)
1 tbsp	Grand Marnier
1 ½ tbsp	light Maizena Express cornflour
	salt and pepper to taste

Boursin sauce

75 g	cream cheese with pepper (Boursin), in pieces
1 ½ dl	veal stock
1	organic orange, use only the juice
	salt and pepper to taste

Meat

	clarified butter for frying
8	veal medallions (each approx. 80 g and 2 cm thick)
½ tsp	salt
a little	pepper
½	organic orange, use a little peeled zest, blanched and cut into thin strips, the rest thinly sliced
4 sprig	thyme

How it's done

Preparation

Preheat the oven to 60°C. Warm the platter and plates.

Orange sauce

Melt the butter. Sauté the shallot. Add the thyme, stock, orange zest and juice, bring to the boil. Reduce the liquid to approx. 250 ml, strain. Return the liquid to the pan. Add the Grand Marnier. Stir the Maizena Express cornflour into the hot liquid, cook for approx. 2 mins., season.

Boursin sauce

Mix the cream cheese with a little stock until smooth. Pour in the remaining stock while stirring, then bring to the boil. Simmer the sauce over a low heat for approx. 5 mins. Pour in the orange juice, season with salt.

Meat

Heat the clarified butter in a frying pan. Brown the meat for approx. 1 min. on each side, only turning when a crust has formed. Reduce the heat, cook for a further minute on each side, season the medallions.

To serve

Plate up both sauces, arrange the meat on top and garnish with orange and thyme.

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