Veneto Veal Medallions with Green Peppercorn Sauce

Veneto Veal Medallions with Green Peppercorn Sauce

Serves: 4

Prep time: 15 Minutes

Cooking Time: 15 Minutes 



  • 4 x 125g veal leg medallions
  • 55g can green peppercorns in brine, rinsed, drained
  • 2 tbsp red wine vinegar
  • 1/3 cup (80ml) beef stock
  • 1/3 cup light sour cream
  • 2 tbsp finely chopped chives
  • Steamed pumpkin and broccolini, to serve



  • Place peppercorns, vinegar and 2 tablespoons water in a small bowl. Set aside to soak for 5 minutes.
  • Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal for 3-4 minutes per side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
  • Reduce heat to medium-low, add peppercorn mixture and bring to the boil. Reduce heat and simmer for 1-2 minutes or until liquid has nearly evaporated. Add stock and sour cream and simmer, stirring occasionally, for 3-4 minutes or until thickened. Season.
  • Serve veal with peppercorn sauce, chives, pumpkin and broccolini.



  1. Veal eye fillet or scotch fillet also works well in this recipe.
  2. Serve with a simple green salad instead of vegetables, if desired.
  3. Also delicious served with mashed potato.