Tournedos al panna e marsala – veal medallions with cream marsala sauce

Ingredients for 4 servings:

• 8 veal medallions, 80 – 100 g each
• 2 tbsp, heaped flour
• 4 tbsp, heaped butter
• 1 tbsp extra virgin olive oil
• 2 tbsp cream
• 100 ml Marsala
• 1 lemon(s), untreated
• 600 g gnocchi from the refrigerated section
• 8 cherry tomatoes or cocktail tomatoes
• Basil for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Tie the veal medallions into shape using kitchen string and season with salt. Place the flour in a plate and flour the medallions on both sides. Heat 1 tablespoon of butter and olive oil in a pan large enough for 8 tournedos and sear the tournedos for 4 minutes on each side. Remove from the pan and keep warm in the oven at 60°C. Loosen the pan juices in the pan with the Marsala over medium heat and reduce briefly. Remove the pan from the heat. Melt 1 tablespoon of cold butter, then stir in 2 tablespoons of cream. Season with salt and pepper. Melt 2 tablespoons of butter in another pan, preferably a non-stick pan. Add the gnocchi to the pan, add about 50 ml of water, and heat over medium heat until the liquid has completely evaporated. Stir gently occasionally. When there is no more water in the pan, fry the gnocchi until crispy, turning occasionally. Remove the pan from the heat and add the cherry tomatoes. Grate the lemon zest over the pan and stir it into the gnocchi. Remove the string from the tournedos. Serve 2 tournedos, a few gnocchi, and 2 cherry tomatoes on each plate. Cover the meat with the sauce and garnish with basil.