Veal Medallions With Blueberry Citrus Sauce Recipes

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VEAL MEDALLIONS WITH BLUEBERRY-CITRUS SAUCE



Veal Medallions with Blueberry-Citrus Sauce image

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

1 cup blueberries, fresh or frozen
6 tablespoons orange juice
6 tablespoons lemon juice
2 tablespoons vermouth
2 teaspoons orange rind, grated
2 teaspoons lemons, rind of, grated
1 teaspoon fresh ginger, minced
3 teaspoons butter
1 lb veal medallions
salt and pepper

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



Veal Medallions With French Morels image

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

2 ounces small french dried morels (2 cups)
2 cups boiling water
12 (3 ounce) veal medallions, from the eye round (1/2 inch thick if using thinner cuts you`ll need additional oil to fry them for you`ll have more sli)
salt & freshly ground black pepper
1/4 cup flour
2 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
3 shallots, minced
1 sprig fresh thyme
1/2 cup dry white wine (sherry works great to)
1/2 cup chicken stock
1/2 cup creme fraiche (or cream)
1 tablespoon fresh lemon juice
scallion, for garnish
fresh herb, for garnish

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



Veal Medallions in Creamy Chive Sauce image

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

1 lb veal medallions, trimmed
pepper, freshly ground
paprika
4 large mushrooms, quartered
1/2 cup fresh chives, chopped
16 large spinach leaves
4 tablespoons plain low-fat yogurt
4 tablespoons cottage cheese
4 tablespoons light ricotta cheese
1 teaspoon reduced sodium soy sauce
lemon juice (splash)
dry sherry, splash
4 purple kale leaves, for garnish

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



Veal Medallions With a Wasabi Herb Butter image

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

12 veal medallions (I allow for 3 per person.)
1 3/4 tablespoons French mustard
1 1/2 tablespoons thyme leaves
1 1/2 tablespoons olive oil
150 g soft butter
1 teaspoon wasabi powder (I use powder but I make it up before adding, to make sure all powder is dissolved.) or 1 teaspoon wasabi paste (I use powder but I make it up before adding, to make sure all powder is dissolved.)
2 tablespoons fresh chives, chopped
1 tablespoon thyme leaves

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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