VEAL MEDALLIONS WITH MUSHROOM SAUCE
The Veal Medallions with Mushroom Sauce recipe out of our category Veal! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse morels thoroughly and soak in port wine.
- Peel and rinse potatoes, cook in salted water until tender.
- Cook beans in plenty of salted (1-2 tablespoons of salt) boiling water for about 7 minutes. Drain and rinse in ice water, drain well. Divide beans into four parts and wrap each into bacon slice. Heat butter in a pan and cook until bacon is crispy.
- Brush veal medallions with oil. Heat a little oil in a pan and cook medallions for about 2-3 minutes per side on high heat. Season with salt and pepper, wrap in aluminum foil and keep warm.
- Deglaze pan drippings with port wine, add morels and simmer for about 5 minutes. Add double cream and simmer until reduced slightly, season with salt and pepper. Spread sauce on plates and top with veal. Arrange beans and potatoes next to veal and serve immediately.
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.
MEDALLIONS OF VEAL WITH WILD MOREL MUSHROOMS
Admittedly a splurge--but worth it. Dried morels may be used--soak in water for an hour then proceed. Jus de veau (which 'Zaar's computer will not accept) or glace de viande can be found in speciality groceries or reduce clear, unsalted beef stock until syrupy.
Provided by Chef Kate
Categories Veal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preparing the Morels
- Place the morels in a large bowl filled with cold water.
- Soak for 10 minutes.
- Remove the morels from the water, reserving both the mushrooms and the water.
- Strain the water through a coffee filter or cheesecloth to remove any sand.
- Cut off the stems of the morels and combine with the strained mushroom water.
- Bring to a boil and cook until the liquid has reduced to 2 tablespoons.
- Rub the morel caps with your fingers; if you feel any sand, wash again in cold water.
- Cut the morel caps lengthwise into halves.
- Sauté the shallots in 1 tablespoon butter until soft.
- Add the morels, their reduced cooking juices and the Madeira and cook, covered, over medium heat, for 6 to 7 minutes, until plump.
- Remove from the heat and keep warm.
- Preparing the Veal
- Dust the veal medallions in flour, shaking off the excess.
- In a large sauté pan, heat 1 tablespoon of butter and the oil until sizzling.
- Sauté the veal on bath sides until well browned (Do not crowd the pan with veal. Look in two batches if necessary).
- Remove the medallions from the pan and keep warm.
- Pour off the fat from the pan and deglaze with the vermouth.
- Add the morels and Jus de Veau to the pan and bring to boil.
- Cook to reduce the liquid slightly.
- Season with salt and pepper.
- Return the veal medallions to the pan to heat.
- Swirl the remaining 1 tablespoon of butter into the sauce to finish.
- Arrange the veal medallions on 4 large, heated dinner plates.
- Ladle the sauce and a portion of morels over each serving of veal.
Nutrition Facts : Calories 258.3, Fat 12.7, SaturatedFat 6, Cholesterol 22.9, Sodium 13.8, Carbohydrate 29.5, Fiber 2, Sugar 2, Protein 7.1
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 MEDALLIONS IN RED WINE SAUCE
Provided by James G. Nichols
Categories Beef Sauté Valentine's Day Bon Appétit Rhode Island
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.
MEDALLIONS OF VEAL IN MUSHROOM SAUCE
Steps:
- Season veal with salt and pepper. Rub veal with mustard. Saute veal on both sides in hot oil and butter in a skillet on medium heat for 2 minutes per side until golden brown. Remove veal from skillet and keep warm. Saute mushrooms in oil and butter in skillet on medium heat for approximately 3 minutes until brown. Add garlic to mushrooms and saute on medium heat for approximately 1 minute, careful not to burn the garlic. Add wine to mushroom and garlic and simmer on medium heat for 1-2 minutes. Add cream to mushrooms, garlic and wine, stir until well blended and reduce by simmering on medium heat for approximately 4 minutes until sauce thickens slightly. Seafon with salt and pepper Put veal on a warm serving platter or on warm plates. Socate with sauce, sprinkle with parsley and serve.
PORK MEDALLIONS WITH OYSTER MUSHROOM SAUCE
Provided by Metro
Time 13m
Yield 2
Number Of Ingredients 9
Steps:
- Trim tenderloin and cut into 6 pieces. Flatten meat between 2 sheets of plastic wrap.Melt a bit of butter and olive oil in a skillet and brown medallions 3-4 minutes per side.Remove meat. Add mushrooms to skillet and brown lightly.Add chopped shallot and cook 1 minute.Add white wine and reduce by half.Add stock and reduce to desired consistency.If sauce is too acidic, add a little sugar.Divide medallions between two plates, top with sauce and serve with coucous and green vegetables (broccoli, asparagus, green beans, etc.).
More about "medallions of veal in mushroom sauce food"
PAN-SEARED VEAL MEDALLIONS WITH FRENCH ... - FOOD & WINE
From foodandwine.com
Servings 6
- 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. 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 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 shallots and cook over low heat, stirring, until softened, about 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 crème fraîche 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. Garnish with chives and serve with steamed new potatoes.
VEAL MEDALLIONS IN CREAMY MUSHROOM SAUCE - KITCHEN NOSTALGIA
From kitchennostalgia.com
Cuisine CroatianCategory Main CourseServings 3Estimated Reading Time 40 secs
- Pound each piece of veal into 1/4-inch-thick medallions. Season medallions with salt and pepper and dredge in flour, shaking off the excess, and brown on each side in butter for about 2 minutes. Remove from pan.
- In the same pan, saute onion until it is translucent. Add mushrooms and saute about 5 minutes.
- In a small bowl, combine cream, white vine, flour and parsley. Add to the pan and cook for few more minutes. Serve with gnocchi, potatoes, egg noodles, rice or polenta.
VEAL MEDALLIONS IN CREAMY MUSHROOM SAUCE - BALKAN …
From balkanlunchbox.com
Ratings 1Category Main CourseServings 4Total Time 3 hrs 37 mins
- On a medium size plate place veal medallions and generously dab in marinade on all sides. Cover plate with foil and leave in the fridge at least 2-3 hours, preferably overnight.
- In a medium sized pan heat oil over high temperature. Add veal medallions,** and fry on medium high to high temperature about 6-7 minutes on each side (12-14 minutes total) until they achieve a slight brown crust. (If they start burning up, lower the temperature, or take the medallions out earlier.)
- Scrape the remaining fats in the pan, and add the mushrooms directly onto it. Stir well so that the fats and mushrooms completely integrate. (If necessary add a little bit more oil or butter). Fry mushrooms about 4-5 minutes, until they release their own juices.
HOW TO MAKE PORK MEDALLIONS WITH PORT SAUCE - GIGA RECIPES
From gigarecipes.com
- 2 lb Pork tenderloin, trimmed Salt and pepper to taste Flour, as needed 2 tb Unsalted butter or margarine 2 tb Olive oil 1 c Chicken stock 1 c Port wine 1.
- Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess.
MEDALLIONS OF VEAL WITH SAUCE NANTUA AND WINE-BUTTER SAUCE ...
From greatchefs.com
Estimated Reading Time 4 mins
VEAL MEDALLIONS WITH MUSHROOM-WINE SAUCE - BIGOVEN.COM
From bigoven.com
RECIPES - CATELLI BROTHERS
From catellibrothers.com
VEAL MEDALLIONS WITH MUSHROOM COGNAC SAUCE - TRUSTED VEAL
From trustedveal.com
10 BEST VEAL MEDALLIONS RECIPES - YUMMLY
From yummly.com
VEAL MEDALLIONS WITH FIG AND ALMOND CREAM SAUCE - FOOD & WINE
From foodandwine.com
Servings 4
- Season the veal loin generously with salt and pepper. Melt the butter in a large, heavy skillet. Add the veal in a single layer and cook over moderate heat, about 6 minutes. Transfer the medallions to a plate, cover loosely with foil and keep warm.
- Pour off all but 1 tablespoon of fat from the skillet. Add the Marsala and almonds and boil over moderately high heat until the Marsala is syrupy, about 5 minutes. Reduce the heat to moderately low, add the cream and chopped figs and cook for 4 minutes, stirring occasionally. Stir in the lemon juice, season with salt and pepper and cook the sauce for 2 minutes longer. Pour in any accumulated juices from the meat and stir in the chopped mint.
- Arrange the medallions on a serving platter and spoon the fig sauce on top. Garnish the veal with mint sprigs and serve immediately.
PORK TENDERLOIN MEDALLIONS IN MUSHROOM SAUCE – EASY ONE ...
From fitdiary.net
Servings 6Total Time 30 minsCategory Dinner, Main Course, SupperCalories 300 per serving
- Heat 1/2 Tablespoon of olive oil in a large pan (I like cast iron) over medium-high heat. Add the medallions and sear them 2 to 3 minutes per side, until golden brown. Remove the medallions to a plate and cover with foil to keep warm. Set aside.
- Add the remaining 1 Tablespoon of oil and onions to the same pan. Cook, stirring occasionally, for 3-4 minutes, until onions are tender. Add the mushrooms and minced garlic and sauté, stirring occasionally, for another 2-3 minutes or until the mushrooms are softened.
- Reduce the heat to low, then sprinkle with the flour and stir to combine. Add the half and half and season with the meat seasoning, salt, and pepper to taste. Add the pork medallions back to the pan; stir well, cover with a lid and simmer for about 2-3 minutes, or until the cream begins to thicken.
PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE - LIFE, LOVE ...
From lifeloveandgoodfood.com
4.4/5 (31)Total Time 35 minsCategory Main DishCalories 396 per serving
- Trim any excess fat from the tenderloins and slice into thick slices (about 1-1/2 inch). Press each slice/medallion with your palm to flatten it slightly. Season with salt and pepper.
- Heat the olive oil and 1 tablespoon butter in a large non-stick skillet until the butter is melted and foamy. Sear half the medallions until lightly browned, about 2 minutes on each side. Transfer to a plate and sear remaining meat. Remove the rest of the medallions to the plate while you prepare the sauce.
- Add the remaining 2 tablespoons butter to the pan along with the shallots and a pinch of salt. Sauce until the butter melts, then add the mushrooms and cook about three minutes. Sprinkle with a tablespoon of flour and stir well. Add the Marsala and chicken broth and stir until bubbly. Add the pork medallions and parsley and cook another 4-5 minutes or until the pork is firm to the touch and just slightly pink in the middle.
PORK MEDALLIONS IN CREAMY MUSHROOM SAUCE - MY POCKET KITCHEN
From mypocketkitchen.com
4.4/5 (41)Servings 6Cuisine AllCategory Dinner
- Remove the silver skin from the pork tenderloin with a sharp knife. Slice into 1.5 - 2 inch disks. Flatten slightly with the palm of your hand. Season with salt and pepper.
- Heat oil in a large skillet to medium-high. Brown pork medallions in 2 batches, (or more depending on the size of your pan) cooking approximately 2-3 minutes per side, or until nicely seared. Remove to a plate and set aside.
- Lower heat to medium-low. Add a splash more of oil if needed. Add sliced onions. Cook, stirring, for 3-4 minutes or until starting to soften.
VEAL MEDALLIONS WITH MUSHROOMS, MARSALA AND THYME
From bigoven.com
Reviews 1Servings 4Cuisine AmericanCategory Main Dish
PORK TENDERLOIN MEDALLIONS WITH DIJON MUSHROOM SAUCE RECIPE
From thespruceeats.com
4.6/5 (19)Total Time 30 minsCategory Dinner, EntreeCalories 517 per serving
VEAL MEDALLIONS WITH LEMON CAPER SAUCE RECIPE | EAT ...
From eatsmarter.com
Servings 4Total Time 35 minsCategory Lunch, Dinner, Main CourseCalories 301 per serving
VEAL MEDALLIONS, LOBSTER, SAUTéED MUSHROOMS AND PEARS ON ...
From ricardocuisine.com
5/5 (10)Category Main DishesServings 2Total Time 50 mins
VEAL WITH ARTICHOKES AND WILD MUSHROOMS | EMERILS.COM
From emerils.com
ASTRAY RECIPES: VEAL MEDALLIONS WITH MUSHROOM-WINE SAUCE
From astray.com
VITELLO NAVONA VEAL MEDALLIONS WITH WILD MUSHROOM SAUCE ...
From tfrecipes.com
RECIPES > SAUCES > HOW TO MAKE MEDALLIONS OF VEAL WITH ...
From mobirecipe.com
BEEF MEDALLIONS WITH MUSHROOM SAUCE - ALL INFORMATION ...
From therecipes.info
RECIPES > BEEF > HOW TO MAKE MEDALLIONS OF BEEF FORESTIERE
From gigarecipes.com
MEDALLIONS OF VEAL CHASSEUR RECIPE
From foodreference.com
VEAL MEDALLIONS WITH MUSHROOM-WINE SAUCE | VEAL CUTLET ...
From pinterest.ca
COOKING LIGHT 5 STAR - VEAL MEDALLIONS WITH MUSHROOM WINE ...
From myfitnesspal.com
SAUTEED VEAL MEDALLIONS WITH ARTICHOKE HEARTS RECIPE
From foodreference.com
VEAL WITH MUSHROOM SAUCE RECIPE BY FENWAY - COOKPAD
From cookpad.com
VEAL MEDALLIONS IN CREAMY MUSHROOM SAUCE | KITCHEN ...
From pinterest.com
MEDALLIONS OF VEAL RECIPES
From tfrecipes.com
35 VEAL MEDALLIONS RECIPES - FOOD NEWS
From foodnewsnews.com
PORK MEDALLIONS (FILET MIGNON) WITH MUSHROOM & PORT WINE ...
From emailmenualerts.com
VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love