Australian Veal

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Veal medallions with green peppercorn sauce

  • Prep time: 15 minutes
  • Cooking time: 15 minutes
  • Serves 4


  • 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


1. Place peppercorns, vinegar and 2 tablespoons water in a small bowl. Set aside to soak for 5 minutes.

2. 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.

3. 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.

4. Serve veal with peppercorn sauce, chives, pumpkin and broccolini.


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