Calf-Dill-Medallions

Ingredients

• 4 calf-medallions
• 2 soup-spoon oil
• A little bit of salt
• A little bit of pepper
• 2 tomatoes
• 1/4 cucumber
• 1 bunch of dill
• 4 discs of cooked ham
• 4 discs of gouda cheese
• 200 g creme fraiche
• 1 teaspoon mustard

Preparation

• Make the calf-medallions flat and fry them on both sides for 5 minutes at strong heat with oil in a frying-pan until they are brown.
• Give salt and pepper to the calf-medallions.
• Cut tomatoes and cucumber to discs and chop the dill up.
• Put the calf-medallions on a baking-sheet.
• Cover the calf-medallions with cucumber, half of the dill, ham, tomatoes and cheese.
• Bake it for 8 minutes at 250° C.
• Mix the stock in a frying-pan with creme fraiche and cook it for 2 minutes.
• Stir the mustard into the sauce.
• Give the sauce to the medallions.
• Distribute the rest of the dill on it.

Refinement

• -

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Herborn-Seelbach, February 7, 1999