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Veal medallion in mustard sauce

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Ingredients for 4 servings:

  • 8 pieces of veal (100 g veal medallions)
  • 125 ml wine, white, dry
  • 250 ml meat broth, strong, preferably homemade
  • 4 tbsp mustard (Dijon)
  • 125 g cream
  • ½ lemon(s), the juice
  • salt and pepper
  • Oil or clarified butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pat the medallions dry. Then fry them in hot fat for about 2 minutes on each side, season with salt and pepper, and remove from the pan. Boil the pan juices with the white wine and add the meat broth. Stir in the mustard and cream. Reduce the sauce by one-third, stir in the lemon juice, and season with salt and pepper. Add the veal medallions, along with any remaining meat juices, to the sauce and heat through. We like to serve them with potato pancakes and seasonal vegetables. Alternatively, I’ve also prepared the medallions with herb mustard.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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