Pepper veal medallions
- Prep Time : 10 Minutes
- Cooking Time : 30 Minutes
4 x 125g (approx.) Three River Farms Veal Medallions with Salt & Pepper Sprinkle
2 small sweet potatoes (400g), scrubbed, cut into wedges
2 tbsp olive oil
2 tsp rosemary leaves, finely chopped + extra sprigs, to serve
1 tsp ground coriander
2 garlic cloves, crushed
1 long red chilli, thinly sliced
200g button mushrooms, thinly sliced
1 large bunch English spinach, roughly chopped
Lime wedges, to serve
Preheat oven to 200ºC (180º fan-forced). Place sweet potatoes on a large baking tray, drizzle with half the oil and sprinkle with rosemary and coriander. Season and toss to coat. Cook for 25-30 minutes or until golden and tender.
Meanwhile, lightly spray a large non-stick frying pan over medium-high heat. Cook veal for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
Add remaining oil to same pan and reheat over medium-high heat. Cook garlic and chilli for 1 minute. Add mushrooms and cook for 2-3 minutes or until browned. Add spinach and cook for 1-2 minutes or until wilted. Season.
Serve veal with sweet potato, spinach mixture, extra rosemary and lime wedges.