Medallions of Veal with Tomato and Artichokes

Name: Medallions of Veal with Tomato and Artichokes
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 1.5 kg (3 lbs) veal fillet or sirloin (backstrap); 1.5 kg (3 lbs) veal fillet or sirloin (backstrap); salt and freshly ground black pepper; salt and freshly ground black pepper; 3 garlic cloves, crushed; 1 bay leaf; 80 mL (2½ fl oz) virgin olive oil; 1 kg (2 lbs) ripe tomatoes, peeled, seeded and diced; 1.5 kg (3 lbs) veal fillet or sirloin (backstrap); ¼ cup (60 mL/2 fl oz) melted clarified butter; 1 cup (250 g/8 oz) artichoke hearts, quartered; 2 tablespoons chopped fresh Italian parsley leaves

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

1.5 kg (3 lbs) veal fillet or sirloin (backstrap)
¼ cup (

Oceania
Australia
Main course
Gluten-free

Method

Cut the veal fillet into 6-8 steaks. Flatten the steaks by tapping them gently with a meat mallet until they are 2 cm (¾ in.) thick. Season and sauté gently in the butter in a heavy frying pan or skillet until browned and cooked medium (about 5 minutes).

Remove the veal steaks to a flat baking sheet.

Add the olive oil to the frying pan or skillet and heat until it begins to smok