medallion
Medallions of Veal with White Wine Butter Sauce
Definitely a special occasion dish—perfect for Valentine’s Day or any other romantic occasion.
Serve with crisp green beans and boiled new potatoes.
2 Servings
Ingredients
2 veal tenderloin medallions 1-1/2 inches/4 cm thick (about 6 or/180 g each)
1/2 cup dry white wine 25 ml
1 clove garlic, minced
pinch each salt and pepper
1/4 cup butter, divided 50 ml
1 teaspoon lemon juice 10 ml
Directions:
Sprinkle veal on both sides with salt and pepper.
In skillet, melt 1 tbsp (15 ml) of the butter over medium-high heat; brown veal for about 2 minutes on each side.
Transfer to metal pie plate or rimmed baking sheet.
Roast in 375°F (190°C) oven for about 10 minutes for medium or until desired doneness.
Add wine and garlic to skillet; bring to boil.
Reduce heat to medium and simmer until liquid is reduced by half.
Whisk butter into skillet, a little at a time, just until butter is incorporated. Whisk in lemon juice.
Place veal medallions on serving plate.
Drizzle wine sauce over top.
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This recipe was taken from the ” Entertaining with Veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Classic Veal Marsala
Preparation – 15 min
Cooking – 20 min
Ingredients
2 tablespoons olive oil 30 ml
1 lb veal medallions 455 g
1 cup all-purpose flour 125 g
salt and pepper to taste
1 large shallot, minced
1 lb fresh mushrooms, sliced 455 g
1 cup dry Marsala wine 235 ml
1 clove garlic, minced
2 cups low-sodium chicken broth 475 g
1 cup low-sodium beef broth 240g
2 tablespoons unsalted butter 30g
Directions
Preheat the oven to 250 degrees F (120 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Lightly coat the veal medallions in flour, and season with salt and pepper.
Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C).
Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender.
Increase heat to medium high, and stir in the Marsala and garlic.
Cook and stir until thickened.
Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup.
Remove from heat, and whisk in the butter until melted.
Serve over the veal.
Recipe Source allrecipes.com Canada
Tags: preheated oven, sodium chicken broth, increase heat, marsala wineVeal Medallions with Lemon
Yield: 4 servings
Preparation: 20 minutes
Cooking: 10 minutes
Easy Recipes
Ingredients
- side dish
1/2 bag frozen green beans (500 ml / 2 cups)
2 cups water 500 ml
2 teaspoons olive oil 10 ml
1 tablespoon honey 15 ml
1 teaspoon salt 5 ml
1 1/2 cups couscous 375 g
- Veal medallions
2 tablespoons pine nuts or slivered almonds 30 ml
2 tablespoons olive oil 30 ml
1 lb Veal filets, sliced into medallions 500 g
salt and pepper to taste
2 tablespoons balsamic vinegar 30 ml
2 tablespoons thinly sliced dried tomatoes 30 ml
1/4 honeydew melon, cut into cubes
2 tablespoons fresh basil, chopped 30 ml
fresh Parmesan cheese, shaved, for garnish
Directions
In a microwave oven, cook green beans according to instructions on package.
Set aside and keep warm.
Meanwhile, in a large casserole dish, bring water, olive oil, honey and salt to boil.
Add the couscous and mix well. Cover and remove from the heat.
Leave to rest, covered, while preparing the veal medallions.
At serving time, separate with a fork.
At the same time, in a large skillet, sauté the pine nuts over medium heat.
Cook for 2 minutes or until golden, stirring often. Remove from skillet and set aside.
In the same skillet, heat the oil over high heat.
Cook the veal medallions for 3 minutes or to the desired degree of doneness.
Add salt and pepper to taste.
Remove veal from skillet, set aside and keep warm.
Deglaze the skillet with the balsamic vinegar, scraping the bottom to remove all the particles.
Add the veal medallions, roasted pine nuts, dried tomatoes and melon. Let simmer for 1 minute.
Adjust seasoning.
Serve medallions with the sauce. Garnish each serving with chopped fresh basil and shavings of Parmesan cheese.
Serve with couscous and beans.
Variation: Replace honeydew melon by a cantaloupe or a pear.
Tags: Easy Recipe, side dish, microwave ovenVeal Medallions with Port and Blueberries
Great Recipe for two - especially for Valentine’s Day.
Yield: 2 servings
Preparation: 5 minutes
Marinating : 45 minutes
Cooking: 10 minutes
Ingredients
1/2 lb Veal medallions cut from butt tenderloin (4 medallions) 250 g
Marinade:
2 tablespoons vegetable oil 30 ml
1/4 cup blueberries 60 ml
2 rosemary leaves
2 tablespoons port 30 ml
1 tablespoon fresh garlic, minced 15 ml
1 tablespoon ground pepper 15 ml
Directions
Mix all ingredients in a dish and add medallions.
Marinate for 45 minutes in the refrigerator.
Remove medallions from marinade and drain.
Save remaining marinade.
In a skillet on the barbecue heat up the set aside marinade, and pour the marinade directly over the medallions.
Serve with a Mesclun salad * and fresh seasonal vegetables.
Recipe source: modified by John Meyer from recipe from milkfedveal.com
* Mesclun is a salad mix of assorted small, young salad leaves which originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but in modern iterations may include an undetermined mix of fresh and available lettuces, spinach, arugula (rocket, or roquette), Swiss chard (God’s Breath), mustard greens (Dijon’s Child), endive, dandelion, frisée, mizuna, mâche, radicchio (Italian Spinach), sorrel, and/or other leafy vegetables.
Tags: veal franchaise, frikandel recipe, veal romano with artichokes, lamb, medallionsVeal Medallions With Pistachio Butter Sauce
Ingredients
4 lb boneless veal loin, trimmed and tied, at room temperature 2kg
2 tablespoons unsalted butter
salt and pepper to taste
Pistachio Butter Sauce:
¼ cup finely chopped shallots
½ cup white burgundy wine
¼ cup finely chopped shallots
½ cup white burgundy wine
¼ cup white wine vinegar
½ cup water
¼ teaspoon salt
¼ teaspoon freshly ground white pepper
8 ozs cold unsalted butter, cut into 16 pieces 220g
1 clove garlic, peeled and mashed
½ cup coarsely chopped, toasted pistachio nuts
Directions
Heat oven to 350ºF ( 175ºC)
Melt 2 tablespoons butter in heavy roasting pan.
Season veal with salt and pepper.
Brown meat on all sides over medium high heat, about 5 minutes.
Place in oven, roast about 30 minutes, until thermometer inserted in thickest portion registers 140º F (60ºC).
Baste with butter several times during roasting.
Remove meat from oven, cover loosely with foil and allow to rest in warm placefor 15 minutes before slicing.
Slice into ¼ in (6.5mm) thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.
Pistachio Butter Sauce:
In small, heavy saucepan, combine shallots, wine, vinegar, water, salt and pepper.
Bring to boil. Reduce heat, simmer until mixture is reduced to about 2 tablespoons.
Cool slightly.
Over lowest possible heat, begin whisking in the pieces of cold butter, 1 at atime.
Do not add more butter until each piece is incorporated.
The sauce will have the consistency of heavy cream after all the butter has been added.
Whisk in the garlic and pistachios.
Taste and adjust seasoning, if necessary.
Makes about 1½ cups.
Sauce may be kept lukewarm in double boiler.
At serving time, place over heat and whisk in 1 teaspoon cold water at a time until desired consistency is achieved.
Recipe Source chef2chef.net
Tags: pistachio butter, heavy roasting pan, Medallions With Pistachio, cup water, roast garlic & pistachio butter sauce, cold unsalted butter, turkey medallions recipeVeal Medallions with Apple Sauce
2 servings
Ingredients
Sauce:
1 cup dry sherry
1¾ cups fat-free, less-sodium chicken broth
½ cup thawed apple juice concentrate, undiluted
1 tablespoon water
1½ teaspoons cornstarch
½ cup chopped Granny Smith apple
½ teaspoon chopped fresh or 1/8 teaspoon dried thyme
Veal:
4 (2 oz) veal medallions 60g
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons vegetable oil
Directions
To prepare the sauce, bring the sherry to a boil in a medium saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 8 minutes).
Add chicken broth and apple juice concentrate; cook until reduced to 1 cup (about 12 minutes).
Combine water and cornstarch in a small bowl.
Add cornstarch mixture, and bring to a boil. Cook for 1 minute, stirring constantly.
Remove from heat; stir in apple and thyme. Cover and keep warm.
To prepare veal, sprinkle veal with salt and pepper.
Heat oil in a medium nonstick skillet over medium-high heat.
Add veal; cook 3 minutes on each side or until lightly browned. Serve veal with sauce.
Veal Medallions with Coffee Cognac Sauce
4 servings
Ingredients
For the Squash Puree
1 onion, chopped
2 cloves garlic, chopped
3 tablespoons butter 45 ml
6 cups butternut squash cubes 1½ litres
1 cup chicken broth 250ml
salt and pepper
For the Veal Medallions with Coffee-Cognac Sauce
1½ lb veal tenderloin medallions 675g
1 tablespoon) olive oil 15ml
1 shallot, chopped
1 clove garlic, chopped
¼ cup cognac 60ml
1 cup chicken broth 250ml
¼ cup squash purée 60ml
¼ cup 35% cream 60ml
2 tablespoons espresso 30ml
1 tablespoon Dijon mustard 15ml
Directions:
For the Squash Puree
In a large saucepan, soften the onion and garlic in the butter over medium heat.
Add the squash, reduce the heat to medium-low and cook until the squash starts to brown, about 5 minutes.
Add the broth.
Cover and simmer until the squash is tender, about 20 minutes.
In a food processor, purée the squash until smooth, and season with salt and pepper.
Keep warm.
For the Veal Medallions with Coffee Cognac Sauce
In a skillet over medium-high heat, brown the veal in the oil until pink inside.
Set aside on a warm plate.
In the same skillet, soften the shallot and garlic.
Add the cognac and reduce by half.
Add the remaining ingredients and bring to a boil. Reduce until syrupy.
Serve the veal with the remaining squash purée and Roasted Root Vegetables.
Nap with the sauce.
Veal Medallions with Mushroom Sauce
4 servings
Ingredients
8 Pieces veal tenderloin, (2 oz) 56g (1/2 inch thick) 12mm – total veal used = 1lb or 450g
2 tablespoons all-purpose flour
¼ teaspoon salt, divided
¼ teaspoon pepper, divided
2 teaspoons olive oil, divided
¼ cup finely chopped shallot
1 small clove garlic, minced
1¼ cup diced fresh shiitake mushroom caps,
1 cup diced fresh oyster mushroom caps,
2 tablespoons finely chopped fresh parsley
¼ teaspoon dried whole thyme
¼ cup chablis or other dry white wine
⅔ cup no-salt-added beef broth
1 tablespoon no-salt-added beef broth
1 teaspoon cornstarch
Directions
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle over both sides of veal.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add veal, and cook 3 minutes on each side or until browned.
Remove veal from skillet, and place on a serving platter; set aside, and keep warm.
Heat remaining teaspoon oil in skillet over medium heat.
Add shallot and garlic; saute 2 minutes.
Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mushrooms, parsley, and thyme; saute 2 minutes.
Add wine, and saute 2 minutes.
Add 2/3 cup broth, and cook an additional 3 minutes.
Combine remaining tablespoon broth and cornstarch in a bowl; stir well.
Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly.
Veal medallions with Tomato & Olive Sauce
Veal medallions with tomato & olive sauce
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves 4
Ingredients
4 (about 600g) pontiac potatoes, unpeeled, quartered, each quarter thickly sliced lengthways
2 teaspoons olive oil
1 x 400g can Italian diced Roma tomatoes
60g drained pitted kalamata olives, coarsely chopped
1 garlic clove, crushed
2 teaspoon caster sugar
8 (about 400g) boneless veal sirloin steaks
1/3 cup firmly packed basil leaves, shredded
100g broccolini florets
shredded basil, extra, to garnish
Directions
Preheat oven to 240°C.
Line a baking tray with baking paper.
Spread potato over tray and brush with oil.
Cook on top shelf of preheated oven for 25 minutes or until golden brown and tender.
Meanwhile, heat a non-stick frying pan over medium-high heat.
Add the tomato, olives, garlic and sugar.
Cook, stirring, for 5 minutes or until sauce thickens.
Add the veal and cook for 2 minutes each side or until tender.
Remove from heat and stir in the basil.
Meanwhile, cook the broccolini in a steamer basket over a saucepan of boiling water for 2 minutes or until tender crisp.
Divide veal among plates.
Spoon over tomato sauce and sprinkle with extra basil.
Serve with broccolini and potato.
Recipe Source Australian Good Taste – March 2005 Recipe by Jane Charlton and Jan Purser
Tags: kalamata olives, veal medallions, italian veal medallions, European cuisine, medium-high heatVeal Medallions Dijonnaise
The recipe name is used due the tasty sauce using Dijon mustard
Serves 4
Ingredients
1 tablespoon vegetable oil 15ml
1/3 lb lean bacon, diced 170g
16 pearl onions, peeled
1 lb veal medallions 500g
pinch of pepper
¼ teaspoon basil 1ml
1 tablespoon chopped parsley 15ml
or chives if desired
½ cup white wine 125ml
½ cup chicken stock 125ml
1 bouquet garni
½ cup sour cream 125ml
1 ½ tablespoon Dijon mustard 23ml
¼ teaspoon thyme 1ml
¼ teaspoon oregano 1ml
1 tablespoon all purpose flour 15ml
Directions
In large frying pan heat oil.
Fry bacon in oil until browned; remove.
Sauté onions until browned; remove.
Sprinkle veal medallions with thyme, basil, oregano, and a pinch of pepper.
Brown medallions on both sides over medium-high heat (approx. 2-3 minutes).
Remove medallions; discard all but 2 tablespoons (30ml) of mixture.
Stir in flour.
Cook, stirring constantly, until foaming.
Stir in wine, stock, and bouquet garni.
Bring just to a boil, stirring occasionally.
Return medallions and bacon to frying pan.
Cover, reduce heat and simmer 18-25 minutes on top of stove or in oven (350ºF)(176°C).
Add onions.
Cook 8-15 minutes longer or until veal medallions and onions are tender.
Overlap medallions on a platter.
Cover to keep warm.
Reduce heat on sauce, watching that it coats a spoon.
Combine cream and mustard. Add to pan and heat through. DO NOT BOIL.
Discard bouquet garni.
Taste for seasoning. Spoon onion and bacon garnish over medallions.
Sprinkle with parsley or chives and serve.
Recipe Source (Dutch Valley Veal Pamphlet)
Tags: leg, chicken stock, cream, cup sour cream, Return medallions, veal medallions with gravy recipe
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
