Keto veal medallions

Keto veal medallions with mushrooms, whipping cream, butter and mustard: a creamy low-carb recipe with tender meat and a tangy sauce for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 472 kcal per serving
• Protein: 34 g
• Fat: 36 g
• Carbs: 3 g

Ingredients

• 300 g veal fillet
• 150 g mushrooms
• 100 ml whipping cream
• 2 tbsp butter
• 1 tbsp mustard
• 1 pinch of nutmeg

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Cut the veal fillet into even medallions and pat the meat dry. Season all over with salt and pepper.
2. Heat the butter in a frying pan and brown the veal medallions on both sides over a high heat until golden. Take them out of the pan briefly.
3. Add the mushrooms to the pan and fry until lightly browned. Stir in the mustard and spread it evenly.
4. Pour in the whipping cream and season the sauce with nutmeg. Simmer briefly until the sauce thickens slightly.
5. Return the medallions to the pan and let them finish cooking in the sauce (in pregnancy, cook right through). Season to taste with salt and pepper.
6. Serve the keto veal medallions straight from the pan with the creamy mushroom sauce poured over. A green salad or quickly fried veg goes well with them.

Good to know

A dish like this is on the table quickly and still feels special. Nicely creamy, savoury and without much effort. Just right when you want something simple and hearty.

Swaps

Veal fillet → chicken breast (plenty of protein). Butter → ghee (pure butterfat; contains milk). Whipping cream → coconut milk (dairy-free, also provides fat). Mushrooms → oyster mushrooms (also low in carbs, a little more bite).

Allergens

Contains milk from the butter and whipping cream, and mustard. For children, it's usually easy to make milder; in pregnancy, cook the veal right through and serve it hot.