Ingredients

• 2 tablespoon pink peppercorns, crushed, or 1 tablespoon black peppercorns, crushed
• 1 pound boneless veal loin, trimmed and cut into eight 1/2-inch-thick medallions
• Salt
• 1 tablespoon extra-virgin olive oil, divided
• 1 large shallot, minced
• 1 cup tangerine juice, or orange juice
• 2 tablespoon balsamic vinegar
• 1 teaspoon tomato paste
• 2 scallions, chopped

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Cooking Directions

Step 1

Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt.

Step 2

Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add the veal and cook until golden outside and faintly pink inside, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm.

Step 3

Add the remaining 1 1/2 teaspoons oil to the pan. Add shallot and cook, stirring, until softened, about 1 minute. Add juice, vinegar and tomato paste. Bring to a boil, scraping up any browned bits. Cook until the liquid is reduced by half, about 4 minutes. Stir in scallions and any accumulated juices from the veal. Season with salt. Divide the veal among 4 plates and top with the sauce. Serve immediately.