Veal fillet with honey-almond sauce and sugar snap peas

Ingredients for 4 servings:

• 250 g sugar snap peas, threaded
• 40 g butter
• Salt and pepper, from the mill
• 600 g veal fillet(s)
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 20 g almond(s), sliced, dry roasted
• 2 cloves garlic, pressed
• 1 ½ tsp honey
• 200 ml cream
• 1 tsp meat extract

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

This sophisticated and super quick sauce also goes well with lamb

Let the snow peas simmer gently in the melted butter for 10-15 minutes, then season with salt to taste. Meanwhile, divide the meat into 4 medallions, season with salt and pepper, and fry in the oil in a pan for 4-5 minutes on each side. Remove the medallions from the pan and keep warm. Deglaze the pan juices with the vinegar and simmer briefly. Then add half of the flaked almonds, garlic, honey, cream, and meat extract. Bring the sauce to a boil and season with salt and pepper. Serve the meat and snow peas with the remaining half of the almonds on plates. Stir in any remaining cooking juices and spread the sauce over the meat. Alternative side dish: broccoli florets, baguette, or tagliatelle.