Veal Medallions with Sorrel.

Serves 2.


  • 2 x 2oz veal medallions (rounds cut from the tenderloin).
  • 50g (2oz) tender young sorrel leaves.
  • 25g (1oz) butter.
  • Salt and freshly milled white pepper.
  • 100ml (1/8 pint) low fat natural yogurt.
  • 1 teaspoon lemon juice.
  • ½ teaspoon sugar.


  1. Wash and wipe the medallions and tie them round with cooking twine to retain their shape.
  2. Wash the sorrel thoroughly in lukewarm water, shake dry in a teatowel and cut it into strips.
  3. Heat the butter in a frying pan and fry the veal for 4 minutes each side, until golden brown.
  4. Season to taste.
  5. Remove the medallions from the pan and keep them hot on a warm plate.
  6. Stir the yogurt into the cooking juices, add the sorrel and heat for about 2 minutes, stirring continuously.
  7. Season the sauce with the lemon juice, sugar and, if necessary, a little salt.
  8. Warm the medallions through in the sauce without allowing it to boil.