image Spotlight on: Sautéed Veal Medallions

August 31st, 2012 by Von Luger

Another one of the very popular menu items featuring veal tenderloin, which is cut into five pieces and pounded then seasoned with salt and fresh ground pepper. The medallions are then dredged in flour and seared over high heat until browned On both sides. At that point, we remove the medallions from the pan and then add freshly sliced button mushrooms, minced shallots, fresh thyme and Marsala wine. Once the wine has reduced, we then add beef stock which we also allow to reduce. Once reduced by about half over medium high heat we reintroduce the medallions to the sauce and add butter and continue to cook until butter has melted and the sauce achieved the proper consistency. Paired with your favorite starch and vegetable and then topped with Gorgonzola cheese crumbles.

Makes Two portions:

2 ea. Veal tenderloins (7oz each)
tt. Salt and Pepper
Flour
Oil for sautéing

1 1/2c. Button Mushrooms, sliced
2T. Shallots, minced
1/3c. Marsala Cooking Wine
1t. Fresh Thyme, chopped
1c. Beef Stock
2 T. Butter

3T. Gorgonzola cheese, grated

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