Veal Tenderloin Piccatas with Artichokes in Raspberry Cream Sauce

Ingredients (Serves 4)

• 3 artichokes
• 1 trimmed veal tenderloin
• 30 g crushed and roasted peanuts
• 1 chopped shallot
• 6 tablespoons raspberry vinegar
• 4 tablespoons whipping cream
• 3 walnut-sized pieces of butter
• A few sprigs chervil and raspberries
• Salt and ground pepper

Preparation

Difficulty: Medium

1. Slice the veal tenderloin into thin medallions and season with salt and pepper.
2. Melt a knob of butter in a frying pan over medium-high heat. Sear the piccatas for 2 minutes per side until golden. Transfer to absorbent paper and keep warm.
3. Prepare the artichokes by cooking until tender, then remove the leaves and choke. Slice the hearts into escalopes and brown them in the same pan using the veal cooking butter. Set aside.
4. Add the chopped shallot to the pan and sweat until softened. Deglaze with raspberry vinegar and whipping cream. Simmer for 5 minutes, then add half a glass of water. Reduce, add another half glass of water, and continue reducing until you have about 4 tablespoons of sauce.
5. Arrange the piccatas and artichoke escalopes alternately in a circle on a baking dish. Finish under the oven broiler for a quick warm-up.
6. Off the heat, whisk in the remaining butter to finish the sauce. Season to taste with salt and pepper.
7. Spoon the sauce over the piccatas and artichokes. Garnish with chervil and fresh raspberries.

Note: For convenience, opt for high-quality canned or frozen artichoke bottoms.

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