Veal medallions with oven roasted figs
Figs blend well with veal, meanwhile the honey and lemon notes enhance the flavour of this dish.
1. Preheat the oven at 180°C (th. 6). Cut the veal fillet into thick medallions and place in an oven dish.
2. Peel and chop the onions. Heat 1 tablespoon of oil in a pan and sweat the onions on low heat for 5 minutes without browning. Pour them onto the veal medallions.
3. Mix the remaining oil, honey and lemon. Sprinkle the medallions with half of the sauce. Salt and pepper. Roll the veal medallions in the marinade until it is well coated. Pour a little water into the base. Bake for 20 minutes.
4. During this time, dry the figs on paper towels and cut in two. Place in the oven dish skin side down, baste with marinade, pepper and pour a little water.
5. After 20 minutes of cooking the meat, bake the figs for 15 minutes without removing the veal from the oven.
6. Divide the figs on the plates, place the veal medallions on top and sprinkle with the cooking juices before serving.
Photo credit : Sucré Salé
