Medallions of veal in a crust

Serves: 8 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 1 roll of puff pastry ready 4 medallions of veal 2 tablespoons extra virgin olive oil 1 tablespoon chopped fresh basil 1 clove garlic 2 tablespoons pine nuts 4 teaspoons mustard 1 small glass of brandy white flour salt PROCEEDINGS -------------------------- In a pan saute the veal medallions lightly floured, in two tablespoons of extra virgin olive oil, cook 5 minutes per side over medium heat.

Take away the excess oil, add the basil and garlic and continue to sauté. Sprinkle with the brandy, flame, add the mustard diluted in the cooking liquid, pine nuts, salt and cook another 3 minutes, thickening the sauce to taste and keep it aside. Divide the pastry, spread out on a work plan, in 4 slices, arrange the medallions at the center.

Close by sealing the edges slightly moistened with water, place on a baking sheet covered with parchment paper and bake 15 minutes at 200 degrees. Serve immediately accompanied with the heated sauce separately.

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