Medallions of Veal with Lemon

Les filets mignons de veau au citron


Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Fairly expensive


  • 300 g (10½ oz) veal fillet (tenderloin) cut into 4 pieces and trimmed of fat and sinews or 2 first grade veal cutlets trimmed of their fat
  • 1 ripe juicy lemon
  • 60 g (2 oz) butter
  • 4 tablespoons dry white wine
  • 1 tablespoon chopped parsley
  • ½ teaspoon sugar
  • salt, pepper


  1. Pare off the peel of half the lemon as thinly as possible with a potato-peeler and cut into thin julienne strips. Put the strips of peel in a small pan with cold water and bring to the boil. Drain and refresh under the cold tap. Return the blanched peel to the pan with half a teaspoon of sugar and 1 tablespoon of water and cook until the water has evaporated and the peel has become a beautiful bright yellow. Remove from the heat and keep on one side.
  2. Heat a third of the butter in a frying-pan, and meanwhile season the pieces of veal on both sides with salt and pepper. When the butter begins to sizzle, cook the veal over a moderate heat, giving it about 5 minutes on each side. Remove the meat and keep hot. Pour away the cooking butter but not wash the pan. Deglaze the pan with the white wine over a moderate heat, scraping up the caramelized juices from the bottom of the pan and allowing the wine to reduce until there is only a generous tablespoonful left. Then add the remaining butter and mix very well to amalgamate the sauce. Add the chopped parsley, taste and season with salt and pepper.
  3. Arrange the veal on two hot plates and add the juices which have run out of it to the sauce. Pour the sauce – there will be very little of it – over the meat and decorate each medallion with a slice of peeled lemon and a pinch of the cooked julienne of lemon peel (1).