John Myers
Tagliatelle with Lemon Sauce and Veal Medallions
The perfect tagliatelle with lemon sauce and veal medallions recipe with a picture and simple step-by-step instructions.
- 1,5 Pc. Lemon untreated
- 7 Pc. Sage leaves
- 7 tbsp Olive oil
- 3 tbsp Flour
- 300 ml Milk
- 300 ml Vegetable broth
- 450 g Tagliatelle
- 150 ml Cream
- 3 Pc. Egg yolk
- 1 kg Veal fillet
- Salt and pepper
- 10 Pc. Basil leaves
- Rinse the lemon with hot water. Peel the lemon peel with the zest or peel thinly and cut into strips. Squeeze the lemon.
- Wash and dry the sage leaves and cut into fine strips. Fry in hot oil for 2-3 minutes. Remove the sage leaves, sauté the flour, stir in 4 tablespoons of lemon juice, half of the lemon zest, milk and stock. Let the sauce simmer for 10 minutes while stirring.
- Preheat the oven to 200 °, season the veal fillet with pepper and salt, then sear it in the pan for 2-3 minutes. Then let the veal fillet cook in the oven for 20 minutes at 100 degrees. Whisk the cream with the egg yolk, stir into the hot sauce and simmer over low heat for 20 minutes. Season to taste with salt and pepper and, depending on your taste, add lemon juice.
- Cook the pasta in salted water according to the package instructions. Drain the pasta, serve with sauce, garnish with sage leaves or strips. Take the veal fillet out of the oven, cut into slices and place on the plate.
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