Veal Medallions and Baby Potatoes with Creamy Sun-dried Tomato Sauce

This dish sounds quite complex but is actually quite easy, in fact I had forgotten how easy it actually was!! Not to mention how flavoursome it is with the creamy sun-dried tomato sauce complimenting the veal.

Now the easy part to this dish starts with using sun-dried tomato pesto from a jar instead of fussing around with sun-dried tomatoes and processing them into a puree ... can it get any easier?

Yes it can, this recipe calls for tinned baby potatoes also!! I however didn't have the tinned variety so I used baby chat potatoes which I peeled and boiled to tender but do not overcook.

Veal Medallions and Baby Potatoes with Creamy Sun-dried Tomato Sauce

(recipe source: WW Quick Eats)

Serves: 4

Points per serve: 5.5

4 x 125g lean veal steaks

4 shallots, chopped

2 tablespoons sun-dried tomato pesto

1/4 cup dry white wine

1 teaspoon chicken stock powder

1/2 cup water

1 teaspoon dried thyme leaves

1 tablespoons fresh basil leaves, finely sliced

2 tablespoons light cream

2 x 410 g cans baby new potatoes, drained and halved or quartered

Coat a pan with cooking spray and heat. Cooke the veal until browned and tender. Do not overcook. Set aside.

To the same pan add the shallots, pesto, wine, stock, water and herbs. Bring to the boil, remove pan from heat and quickly stir in the cream.

Add the potatoes and return the veal to the pan. Reheat, without boiling, until potatoes and veal are heated through.