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Ingredients:

• 500 g prepared veal loin
• 1 bag of spinach
• 4 tomatoes
• 4 to 6 basil leaves
• 7 oz white wine
• 8 oz 35% cream
• 30 g margarine
• salt and pepper

Method:

• Cut the loin into 16 medallions of approximately 30 g each and flatten them.
• Wash and stem the spinach.
• Wash and finely chop the basilic leaves.
• Carve the peel of 4 tomatoes to create rosebuds for plate garnishes.
• Then cut out the flesh with an up down motion all around each tomato and julienne the flesh.
• Process the rest of the tomato in the food processor until it is completely liquid.
• Season and flour the medaillons.
• Melt the margarine in a frying pan and quickly brown the medaillons.
• Put them in a dish and keep warm.
• Sweat the spinach, basil and julienned tomato in the same frying pan for 2 to 3 minutes.
• Layer the medaillons with the spinach mixture and keep warm in a dish.
• Deglaze the same frying pan with the white wine, reduce by half, add the tomato juice and cook for 1 to 2 minutes more.
• Add the cream and reduce slightly until the sauce begins to thicken.
• Season to taste.
• Put the sauce through a cheesecloth then pour on top of the medaillons.

Comments:

• Serves 4

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