VEAL MEDALLIONS WITH BLUEBERRY-CITRUS SAUCE
Make and share this Veal Medallions with Blueberry-Citrus Sauce recipe from Food.com.
Provided by Dancer
Categories Veal
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger.
- Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through.
- Transfer veal to platter and keep warm.
- Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over veal and serve.
Nutrition Facts : Calories 226.8, Fat 10.7, SaturatedFat 5, Cholesterol 100.5, Sodium 114.2, Carbohydrate 10.1, Fiber 1.2, Sugar 6.1, Protein 22.5
VEAL MEDALLIONS WITH FRENCH MORELS
Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit.
Provided by Rita1652
Categories Veal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
- Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
- Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
- Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions.
VEAL MEDALLIONS IN CREAMY CHIVE SAUCE
From my "veal section" of recipe cards. I cut this out of a magazine. Seems like a diet or low-fat recipe.
Provided by Oolala
Categories Veal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat iron skillet until very hot.
- Season veal with pepper and paprika and cook with mushrooms until medium rare.
- Blend remaining ingredients (recipe doesn't indicate method like a blender but I think that would work since there are spinach leaves that need to be "blended"). I am assuming this is the chive sauce so it is only a blend and not to be cooked.
- Garnish with kale and serve with chive sauce.
Nutrition Facts : Calories 223.4, Fat 10, SaturatedFat 4.5, Cholesterol 100.5, Sodium 251.3, Carbohydrate 4.7, Fiber 1.3, Sugar 1.8, Protein 28.2
VEAL MEDALLIONS WITH A WASABI HERB BUTTER
This is a very simple meal to put together and it tastes great, all the flavours go really well together. The butter has to be made ahead of time as you have to soften to make and then you want it to harden up again, so just bear this in mind when preparing.
Provided by The Flying Chef
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine mustard and thyme leaves in a bowl and add medallions, toss to coat medallions.
- Add oil to a pan and heat, add veal and cook until browned on both sides and tender. You can grill if preferred. Top hot medallions with slices of butter, if they are not hot enough to melt butter, you can just pop them under the grill for a minute or so.
- For The Butter.
- Combine all the ingredients in a bowl, mix well. Spoon butter mixture onto foil, roll up firmly in a log shape, refrigerate until firm.
- I served mine with spicy leek and mushrooms and sweet potato curls.
- The potato curls are really easy to make, taste great and add wonderful colour to a dish. All you do is peel strips with a vegetable peeler, and then deep fry in batches, until they curl and are crisp.
- They also make a great snack, you can make these on there own, season after and you have slightly different tasting homemade chips.
Nutrition Facts : Calories 314, Fat 35.3, SaturatedFat 19.9, Cholesterol 80.1, Sodium 215, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 0.5
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