Caramelised Veal with Coconut Milk

Caramelised Veal with Coconut Milk
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main meal | Medium
Preparation time : 20 min
Cooking time : 20 min
Number of persons : 4
  •  700 g filet mignon of veal
  • 8 thin slices lard or bacon
  • 2 shallots
  • 1 clove of garlic
  • 30 g salted peanuts
  • 1 small red pepper
  • 3 tbsp olive oil
  • 2 tbsp runny honey
  • 150 ml Suzi Wan® Coconut Milk
  • 3 tbsp pouring cream
  • salt and pepper
  1. Slice the filet into 8 medallions 3 or 4 cm thick. Wrap a slice of lard/bacon around each medallion, holding it in place with kitchen string. Season with salt and pepper.
  2. Chop the shallots, garlic, peanuts and pepper.
  3. Heat the olive oil in a frying pan. Add the medallions and cook over a medium heat for 5 or 6 minutes on each side. Moisten the medallions with a tablespoon of honey, cooking for a further minute on each side to let them caramelise slightly. Remove the medallions from the pan, cover with kitchen foil and set aside.
  4. Remove excess oil from the frying pan and sweat the shallots for 3 minutes over a medium heat. Add the pepper, garlic, peanuts, the rest of the honey, and adjust salt. Let the mixture caramelise slightly, then add the coconut milk and coconut cream. Reduce the sauce for a few minutes over a medium heat, whisking.
  5. Remove the string from the medallions and serve immediately, accompanied by the sauce and rice.
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