How To Cook Veal Rump Medallions

Follow with bouillon and ground pepper.

How to cook veal rump medallions. Best if left overnight. Cook the veal at 325 f 163 c. Rinse parsley shake dry pluck leaves from stem and chop finely.

Heat oil in a pan and fry veal medallions on both sides for 3 minutes. How to cook you can slice the medallions across the grain and marinate in your favourite asian stir fry mix. If you want to fry the medallions whole then season.

Rump medallions are cut from the eye of the rump one of the five muscles that make up the whole rump. In a very large skillet melt 1 tablespoon of the butter in the oil. Marinade veal the night before you plan to make them or 4 5 hours ahead.

This short lean long shaped muscle has the tenderness of a tenderloin. Add lemon slices parsley and diced ham to the pan mix and season with salt and pepper. Avoid overcooking the meat by checking its temperature at the 1 5 hour mark and every 15 20 minutes after.

Season the veal with salt and pepper. Cook quickly in a hot pan with lots of sliced vegetables. Seal everything in with a coat of oil.

Prep time for medallions is about 3 minutes and cook time is about 20 minutes. Add white wine and drained capers to the pan mix and cook briefly. Serving size is about 1 to 1 5 veal medallions.