Veal Medallions With Juniper
|Dried cloud ear mushrooms||8|
|Veal fillet||1 Pound (450 Gram)|
|Crushed black peppercorns||To Taste|
|Butter||1⁄2 Ounce (15 Gram)|
|Juniper berries||12 , crushed|
|Grated lemon rind||15 Milliliter (1 Tablespoon)|
|Lemon juice||5 Milliliter (1 Teaspoon)|
|Medium sherry||45 Milliliter (3 Teaspoon)|
|Double cream||30 Milliliter (2 Tablespoon)|
|Lemon slices||3 (As Garnish)|
1. Soak the cloud ear mushrooms in 150 ml (1/4 pint) hot water. Preheat a 25 cm (10 inch) browning dish on HIGH for 7 minutes, or according to the manufacturer's instructions.
2. Slice the veal into 8 even-sized chunks or 'medallions' and season with freshly ground black pepper.
3. Put the butter in the preheated browning dish and quickly add the pieces of meat, turning them in the butter to brown on each side. Add the crushed juniper berries, lemon rind, lemon juice, sherry and cream. Stir well and microwave, uncovered, on HIGH for 4 minutes, stirring and turning the meat halfway through cooking time. Top each piece of veal with one cloud ear mushroom, and spoon sauce over and around each serving. Garnish with twists of lemon.