Veal Recipes

Archive for the ‘medallion’ Category

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

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.

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.

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

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

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)

Serves 6

Ingredients
6 Veal Medallions 1inch thick (2.5cm)
2 large garlic cloves, crushed
3 minced scallions and greens
3 chopped medium fresh mushrooms
2 tablespoons minced parsley 30ml
1 tablespoon minced and drained capers 15ml
all purpose flour
to taste: salt & freshly ground pepper
1 egg
1 tablespoon water 15ml
1 tablespoon oil 15ml
½ cup wine125ml
½ cup fresh breadcrumbs 125ml
½ cup finely crushed walnuts 125ml
6 tablespoons butter 90ml
1 cup sour cream 250ml
¼ cup parmesan 60ml
parsley sprigs

Directions
Make horizontal slit in side of each Veal Medallion, cutting 2/3 way through to form pocket.
Combine scallions, garlic, and parsley, mushrooms and capers.
Fill each pocket with mixture. Press to close.
Season flour with salt and pepper.
Blend egg, water, oil and salt and pepper in small bowl.
Mix breadcrumbs and walnuts.
Flour each medallion, shaking off excess.
Brush each evenly with egg mixture, then coat with crumbs.
Melt butter in skillet over medium-high heat.
Add Veal and brown quickly on each side.
Season with salt and pepper.
Add wine or dry vermouth, cover and cook about 5 minutes.
Transfer veal to platter when done.
Top each medallion with dollop of sour cream, sprinkle cheese over top and garnish with chopped parsley.
Serve with: Sautéed red or green peppers and braised celery

Recipe Source (Veal Menu Ideas)

Ingredients

2 eggs beaten
3 1oz medallions of baby white veal  (3 x 28g)
3 medallions (1/4″ thick) of francaise eggplant 65mm
3 1oz thinly sliced prosciutto 28g
3 1oz slices of fresh mozzarella (3 x 28g)
2oz Olive Oil  56g
2oz White Wine 56g
1oz Chicken Stock 28g
1 teaspoon Marinara Sauce 5ml
1 tablespoon Butter 15ml
1 tablespoon Parmigiana 15ml
1 tablespoon Parsley 15ml
¼ cup Flour 60ml
Pinch of Salt
Pinch of Pepper

Directions

Place 2 eggs in small bowl and beat till smooth. Heat oil in sauté pan.
Dip eggplant in egg-wash and place in hot oil.
Lightly brown on both sides, remove and drain excess oil.
Dust veal in flour and place in hot pan.
Brown lightly and flip veal and brown again and deglaze with wine.
Top each medallion with tomato sauce, a pinch of parmigiana, a sprinkle of parsley, slice of eggplant, slice of prosciutto and a slice of mozzarella.
Place in oven till cheese is melted and remove stacks of veal and place saute pan on heat.
Add stock, butter, parsley, salt and pepper.
Stir till sauce is consistent and smooth.
Pour under and over veal and serve.

Recipe source Ristorante Carmelo