2 tablespoons pink peppercorns; crushed
--or 1 tablespoon black peppercorns; crushed
1 pound boneless veal loin
--trimmed of fat
--cut into eight 1/2"-thick medalli
salt; to taste
1 tablespoon olive oil
1 large shallot; minced
1 cup fresh tangerine juice
--or fresh orange juice
2 tablespoons balsamic vinegar
1 teaspoon tomato paste
2 scallions; chopped
1. Press peppercoms into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.
2. In a large skillet, heat 1/2 tablespoon oil over medium-high heat. Add veal and cook until golden outside and faintly pink inside, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.
3. Add remaining 1/2 tablespoon oil to the skillet. Add shallot and cook, stirring, until softened, about 1 minute. Add juice, vinegar and tomato paste. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 minutes. Stir in scallions and any accumulated juices from the veal. Season with salt.
4. Arrange veal on plates and spoon sauce over. Serve immediately.
MAKES 4 SERVINGS.
190 calories per serving; 16 grams protein; 9 grams fat (3 grams saturated fat); 10 grams carbohydrate; 75 mg sodium; 105 mg cholesterol; 1 gram fiber.
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