Ingredients
1 grain-fed veal filet cut into 4 portions
15ml (1 tbsp) butter
Salt and pepper
175g Nordic shrimp
Sauce
100ml (3.5 oz) white wine
1/2 tsp of fennel seeds
125ml (4 oz) 15% country cream
Salt and pepper
1 pinch of saffron
Preparation
In a pan, sear the veal medallions in butter on both sides, and then place in oven for about 10 minutes at 110°C (225°F).
Discard butter from pan and deglaze with white wine, add the fennel and reduce by half.
Pour in the cream, salt and pepper and add the saffron, add the shrimp, wait 1 minute and serve the sauce over the veal medallions.
Serve with fettucini and broccoli florets.
