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.
VEAL WITH CREAM SAUCE
This recipe came from "Classic International Recipes". It states that it derives from Switzerland, although it is enjoyed throughout Western Europe. Typically this is served with Fried Potato Cake or Mashed Potatoes. This calls for veal round steak, but I can usually only find the more expensive veal scallopine here.
Provided by breezermom
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Partially freeze the veal; slice very thinly across the grain into bite-size strips. In a mixing bowl comgine the lemon juice or brandy, salt and pepper; add the veal strips and toss to coat evenly. Let stand 10 minutes.
- In a large skillet, cook the veal, half at a time in 2 tbsp hot butter or margarine for 2 minutes at medium heat. Transfer to a heated serving platter; keep warm. Repeat with the rest of the veal.
- For the sauce, in the same skillet cook shallots in the 1 tbsp hot butter until tender but not brown. Add the wine and bring to boiling, stirring constantly; cook for 3 minutes or until it is reduced to 1/4 cup mixture.
- Gradually add the whipping cream, stirring constantly. Stir in the veal strips; heat through but do not boil. Serve immediately with the Fried Potato Cake or mashed potatoes.
CREAMY CHIVE SAUCE
This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!
Provided by choppo
Categories Sauces
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
- Pour in the wine and reduce by half on a high heat.
- Add the stock and reduce by half again.
- Turn the heat right down and stir in the cream.
- Simmer gently until reduced to a light, creamy consistency.
- Season to taste and serve hot.
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.;
VEAL MEDALLIONS IN CREAMY CHIVE SAUCE
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
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
PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE
We just made this for a dinner party and it was easy to make and tasted delicious. The sauce is to die for in my opinion. The original recipe comes from the Oct '04 BonAppetit. As an FYI they recommended Shiraz or Shyrah with this dish.
Provided by DDW7976
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauce.
- Melt 1T butter with 1T olive oil in large skillet over med-high heat.
- Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes.
- Stir in broth, wine and garlic.
- Boil until mixture has reduced to 1 2/3 cups, about 4 minutes.
- Whisk in sour cream and mustard.
- (The sauce can be made 2 hours ahead. Let stand at room temperature.).
- Meat.
- Melt 1T butter with 1T oil in another large skillet over med-high heat.
- Sprinkle pork with salt and pepper.
- Saute until browned and cooked.
- Transfer pork to platter.
- Add sauce to skillet, simmer sauce over med.
- heat until slighly thickened, scraping up any browned bits, about 2 minutes.
- Stir in chopped chives.
- Season with salt and pepper if needed.
- Return pork to skillet.
- Cover and cook over med.
- heat until just rewarmed,stirring frequently.
- Sprinkle with additional chives and serve.
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