✦ Featured
Le Chaudron recipe
Tournedos veau plancha sauge
Griddled veal medallions with sage and prosciutto
⏱ 18 minServes 2Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2veal medallions150 g (5 oz)
8 sheetssage
2 slicescured ham
1 tbspolive oil
1 tbspbalsamic vinegar
1 pinchfleur de sel and pepper
200 g (7 oz)arugula
- 2 veal medallions 150 g (5 oz)
- 8 sheets sage
- 2 slices cured ham
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 pinch fleur de sel and pepper
- 200 g (7 oz) arugula
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the veal out of the fridge 20 minutes before cooking.
- Lay 4 sage leaves on each slice of prosciutto.
- Wrap each medallion in a slice of prosciutto, sage side in, and secure with a toothpick.
- Salt very lightly (the ham is salty) and pepper generously.
- Heat a griddle over high heat (230°C / 450°F); no oil needed.
- Cook for 4 minutes per side for rare, 5 for medium, until the ham is crisp.
- Wrap in foil and rest for 3 minutes.
- Meanwhile, put the arugula on 2 plates. Top with the veal and drizzle with oil and balsamic vinegar.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.