Rosé Hochstadt dry

Ingredients

• 800 gVeal tenderloin (cut into 8 medallions)
• 120 gButter
• 20 piecesFresh sage leaves
• 2 tbspOlive oil
• 1 pieceShallot
• 1 pieceGarlic clove
• 1 tspSea salt
• 0,5 tspFreshly ground black pepper
• 1 splashLemon juice

Preparation

1. 1Remove the veal from the refrigerator about 30 minutes before preparation and pat dry with paper towels.
2. 2Finely dice the shallot and lightly crush the garlic clove with the flat side of a knife to release the essential oils.
3. 3Heat the olive oil in a heavy skillet until very hot and sear the medallions for about 2 to 3 minutes on each side.
4. 4Remove the meat from the pan, season with salt and pepper, wrap in aluminum foil, and let rest in the oven at 80 degrees Celsius for about 10 minutes.
5. 5Pour the excess fat out of the pan, add the butter, and let it foam over medium heat until it smells nutty.
6. 6Add the sage leaves, diced shallot, and crushed garlic to the pan, tossing in the butter until the sage becomes crispy.
7. 7Return the medallions along with any collected meat juices to the pan and spoon the hot sage butter over them repeatedly (basting).
8. 8Season the medallions with a splash of lemon juice and serve immediately on prewarmed plates with the butter.