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
SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;
BEEF MEDALLION WITH HERB ROASTED POTATOES, WARM SALAD GREENS AND A DRIED MOREL BRANDY SAUCE
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, toss the sliced potatoes with the olive oil and 2 tablespoons of Herb Mix. Season with salt and black pepper. Place potatoes on a baking tray. Roast potatoes in preheated oven for 15 minutes, until the edges just start to turn golden. Remove from oven and place potatoes into a glass bowl. While still warm, toss truffle butter with the potatoes. Cover with foil and keep warm until ready to serve.
- For the medallions, coat all sides with olive oil. Sprinkle about 2 teaspoons of Herb Mix per medallion on both sides. Season both sides of the medallions with salt and black pepper. In a large skillet, sear medallions on high heat until the outside is cooked. Remove from pan and set aside.
- To make the sauce, use the same pan that the medallions were cooked in. The leftover residue from the beef will add extra flavor. Add the butter, 1 tablespoon of shallots, and morels. Saute for 3 minutes. Add brandy and flame off alcohol. Pour in reserved morel water and reduce by half. Once reduced, add the veal stock and bring to a simmer. Add the heavy cream and reduce to low heat. Simmer for one minute. Season with salt and black pepper. Leave in pan to maintain heat until ready to serve.
- To make the warm salad greens, in a separate large saute pan with the olive oil, saute the shallots for 2 minutes. Then add the beet greens and arugula, saute until wilted. Remove from heat and toss in baby spinach. Season with salt and pepper.
- To plate each serving, place a portion of the potatoes in the center of the plate. Then arrange each portion of the greens on top of the potatoes. Then place two medallions on top of the greens, leaning against each other. Then spoon a portion of the sauce around the potatoes, greens, and medallions. Garnish the top of the medallions with 1 tablespoon of tomato concasse. Serve and enjoy.
- In a small mixing bowl, combine all of the ingredients.
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 SHALLOTS AND MUSHROOMS
This makes a beautiful and savory platter of veal. Since veal fillet has a special price tag, I wait until it's on sale and then stock up for this dish. If shallots are not available, don't hesitate to make it with pearl onions or a regular white or yellow onion cut into one-inch pieces. If you use a regular onion, you can skip the parboiling. If you keep the mushroom-shallot mixture warm in the oven, the rest of the dish can be prepared in about 5 minutes -- easy enough to prepare between courses.
Provided by MariaLuisa
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the chicken or veal stock to a boil in a medium saucepan. Parboil the shallots for about 3 minutes in the stock, lift out with a slotted spoon and set aside. Turn the heat to low under the stock.
- Make a veloute' sauce. In a small saucepan melt the butter over medium heat, add the flour and whisk for a couple of minutes. Add 1 cup of the stock all at once to the roux off heat. Stir over medium heat for about 5 minutes until thickened and saucy. If made ahead of time film with a little milk or stock.
- In a medium skillet fry the bacon until crisp, drain on a paper towel, crumble and set aside.
- Pour off all but 3 tablespoons of the fat from the skillet, add the shallots and cook over medium low heat until lightly browned, about five minutes. Turn the heat up to medium high, add the mushrooms and stir and toss for about five minutes until browned and softened. Transfer the shallot-mushroom mixture to a plate and tent with foil to keep warm.
- Season the veal medallions with salt and pepper. Cook the medallions in the skillet over medium high heat for 1-2 minutes per side. Transfer the veal to a platter and tent with foil to keep warm.
- Deglaze the skillet with the wine, scraping up the brown bits, and reduce the liquid by one half. Add the veloute' sauce and reduce the mixture stirring for about 2 minutes. Add the cream and any meat juices that have accumulated on the platter. Reduce the sauce, stirring, for about 1 minute. Stir in the parsley and the lemon juice, salt and pepper to taste.
- Nap the medallions with the sauce and garnish the platter with the mushroom-shallot mixture, the bacon and the tomatoes.
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.
More about "veal medallions with a wasabi herb butter recipes"
10 BEST VEAL MEDALLIONS RECIPES | YUMMLY
From yummly.com
VEAL MEDALLIONS WITH SPRING VEGETABLES - EAT SMARTER …
From eatsmarter.com
VEAL MEDALLIONS WITH MUSHROOM COGNAC SAUCE
From trustedveal.com
VEAL MEDALLIONS WITH MUSHROOM SAUCE RECIPE - EAT SMARTER USA
From eatsmarter.com
VEAL MEDALLIONS WITH BACON AND MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
MEDALLIONS OF VEAL WITH PISTACHIO BUTTER SAUCE RECIPE
From recipeland.com
VEAL RUMP MEDALLIONS AND MASHED POTATOES - BALKAN LUNCH BOX
From balkanlunchbox.com
BEEF TENDERLOIN MEDALLIONS WITH VEAL DEMI. RECIPE - FOOD NEWS
From foodnewsnews.com
VEAL MEDALLIONS IN COGNAC | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
VEAL TENDERLOIN MEDALLIONS ON THE GRILL | METRO
From metro.ca
HERBS AND VEAL RECIPES (19) - SUPERCOOK
From supercook.com
TUNA STEAKS WITH LEMON CAPER SAUCE - FOOD & WINE
From foodandwine.com
VEAL MEDALLIONS WITH GREEN ASPARAGUS, POTATOES AND HERB BUTTER …
From eatsmarter.com
VEAL TENDERLOIN MEDALLIONS GRILLED - FAMILY FONTAINE
From famillefontaine.ca
RECIPES FOR VEAL MEDALLIONS WITH FRENCH MORELS
From cooktime24.com
VEAL MEDALLIONS WITH SORREL CREAM SAUCE RECIPE - EASY RECIPES
From recipegoulash.cc
10 BEST VEAL MEDALLIONS RECIPES - YUMMLY
From yummly.co.uk
VEAL FILLET MEDALLIONS WITH ASPARAGUS AND FRESH HERBS
From greatchefs.com
CAPER BUTTER VEAL MEDALLIONS - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
THE BEST RECIPES: MEDALLIONS OF VEAL WITH WASABI HERB BUTTER
From the-best-recipes.blogspot.com
VEAL MEDALLIONS WITH LEMON CAPER SAUCE RECIPE - EAT SMARTER USA
From eatsmarter.com
VEAL RECIPES | D'ARTAGNAN
From dartagnan.com
PAN-SEARED VEAL MEDALLIONS WITH FRENCH MORELS - FOOD & WINE
From foodandwine.com
VEAL MEDALLION - RECIPES | COOKS.COM
From cooks.com
MEDALLIONS OF QUEBEC MILK-FED VEAL WITH PORT AND BLUEBERRIES
From metro.ca
VEAL MEDALLIONS IN CREAMY MUSHROOM SAUCE - BALKAN LUNCH BOX
From balkanlunchbox.com
SAUTEED VEAL MEDALLIONS | RECIPES | NESTLé PROFESSIONAL
From nestleprofessional.com.au
MEDALLIONS OF VEAL CHASSEUR RECIPE - FOODREFERENCE.COM
From foodreference.com
WHAT DOES VEAL MEDALLIONS MEAN? - VERYMEATY
From verymeaty.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #easy #veal #meat
You'll also love