Veal Medallions With a Wasabi Herb Butter

• veal medallions↗12

  I allow for 3 per person.

• French mustard↗1 3⁄4 tablespoons
• thyme leaves↗1 1⁄2 tablespoons
• olive oil↗1 1⁄2 tablespoons
• Wasabi Herb Butter↗
• soft butter150 g
• wasabi powder or wasabi paste↗1 teaspoon

  I use powder but I make it up before adding, to make sure all powder is dissolved.

• fresh chives2 tablespoons

  chopped

• thyme leaves↗1 tablespoon

Step-by-step instructions

1. 1

   Combine mustard and thyme leaves in a bowl and add medallions, toss to coat medallions.

2. 2

   Add oil to a pan and heat, add veal and cook until browned on both sides and tender. You can grill if preferred. Top hot medallions with slices of butter, if they are not hot enough to melt butter, you can just pop them under the grill for a minute or so.

3. 3

   For The Butter.

4. 4

   Combine all the ingredients in a bowl, mix well. Spoon butter mixture onto foil, roll up firmly in a log shape, refrigerate until firm.

5. 5

   I served mine with spicy leek and mushrooms and sweet potato curls.

6. 6

   The potato curls are really easy to make, taste great and add wonderful colour to a dish. All you do is peel strips with a vegetable peeler, and then deep fry in batches, until they curl and are crisp.

7. 7

   They also make a great snack, you can make these on there own, season after and you have slightly different tasting homemade chips.