Recipe: Veal Medallions

1 Brown your eight medallions in a casserole dish with butter, just coloring them, remove them, then in the same casserole, pour the cream and mussel juice (deglaze), add the curry and let reduce by half.

2 Then add the veal medallions and mussels, let simmer for 5 minutes then remove from heat by covering your casserole (meat resting).

3 Meanwhile, sauté your apples in a pan with butter, salt and pepper and keep them warm.

4 In nice plates arrange your two medallions in the center, three mussels on each, a little sauce on top and the apples arranged harmoniously around.
The combination of veal medallion, mussels, curry and apples seems unexpected, but believe me and give it a try and tell me afterwards what you thought of it!