Indulge in a culinary journey with our delectable Balsamic Rosemary Veal Medallions with Mushrooms and Goat's Cheese recipe. This dish tantalizes your taste buds with tender veal medallions seared to perfection and infused with a symphony of flavors from aromatic rosemary, tangy balsamic vinegar, and savory mushrooms. The creamy goat's cheese adds a luxurious touch, creating a harmonious balance of flavors that will leave you craving for more. Alongside this main course, we present a collection of complementary recipes to elevate your dining experience. Discover the delightful simplicity of our Sautéed Broccolini with Garlic and Lemon, a vibrant side dish that adds a pop of color and a healthy crunch to your meal. For a touch of rustic charm, try our delectable Parmesan Roasted Potatoes, perfectly crispy on the outside and fluffy on the inside, infused with the rich flavor of Parmesan cheese. And to satisfy your sweet cravings, indulge in our luscious Chocolate Mousse with Raspberry Coulis, a decadent dessert that combines the velvety smoothness of chocolate with the tangy sweetness of raspberries. Explore these recipes and embark on a culinary adventure that will impress your palate and leave your guests asking for seconds.
Here are our top 3 tried and tested recipes!
BALSAMIC ROSEMARY VEAL MEDALLIONS W. MUSHROOMS AND GOATS CHEESE
If you like veal, mushrooms and goats cheese, you will love this recipe all the flavours that come through are wonderful and the goats cheese on top really finishes this off in my opinion. It was sort of an experiment the other night and I think it turned out gorgeous. I served mine with celeriac mash and spinach with bacon, onion and red pepper, so just serve with your favourite side.
Provided by The Flying Chef
Categories Veal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.
- Remove stems from mushrooms and cook in a little butter until tender, set to one side.
- Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish.
- In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.
- Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.
- To Serve: Serve atop your favourite mash and drizzle sauce over.
Nutrition Facts : Calories 422.3, Fat 35.9, SaturatedFat 17.4, Cholesterol 59.2, Sodium 387.2, Carbohydrate 9.4, Fiber 0.2, Sugar 8.2, Protein 16.4
FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
- Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
- Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
VEAL WITH TOMATOES AND BALSAMIC VINEGAR
Provided by Florence Fabricant
Categories dinner, one pot, main course
Time 2h
Yield Six servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a heavy flameproof casserole. Add the veal in batches and lightly brown over high heat, taking care not to crowd the meat in the pan. As the pieces are browned, remove them and place in a bowl.
- Add the remaining olive oil and the onion to the casserole, lower the heat and lightly brown the onion. Stir in 2/3 cup of the stock, 3 tablespoons of the vinegar and 1/2 cup of the tomatoes. Add 1 teaspoon of the rosemary leaves.
- Return the veal to the casserole along with any juices. Cover and simmer until the meat is tender, 1 to 1 1/2 hours. If necessary, add a little more stock during the cooking. The stew can be prepared up to this point 2 days ahead and refrigerated, or frozen for later use.
- Up to 2 hours before serving, reheat the stew. Stir in the remaining chopped tomatoes and balsamic vinegar and, if necessary, some additional stock. The stew should be quite moist. Add the remaining rosemary leaves, bring to a simmer and season to taste with salt and pepper. Simmer for 10 minutes, then remove from the heat and set aside, covered, until ready to serve. Just before serving, bring the stew to a simmer again, then transfer it to a serving dish and garnish with the fresh rosemary sprigs.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 2 grams, Sodium 791 milligrams, Sugar 4 grams
Tips:
- Balsamic vinegar reduction: Simmer balsamic vinegar in a saucepan over medium heat until it thickens and becomes syrupy. This takes about 10-15 minutes.
- Tender veal medallions: To ensure tender veal medallions, use a meat mallet to pound them to an even thickness. This helps them cook evenly and prevents them from becoming tough.
- Flavorful mushrooms: Sauté mushrooms in butter with garlic and thyme until they are golden brown and tender. This adds a delicious earthy flavor to the dish.
- Crispy prosciutto: Wrap each veal medallion with a slice of prosciutto before cooking. This adds a salty, crispy layer to the meat.
- Creamy goat's cheese: Top the veal medallions with creamy goat's cheese before serving. This adds a tangy, creamy flavor that complements the other ingredients.
Conclusion:
This balsamic rosemary veal medallions with mushrooms and goat's cheese is a delicious and elegant dish that is perfect for a special occasion. The veal medallions are tender and flavorful, the mushrooms are earthy and savory, and the goat's cheese adds a tangy, creamy touch. The balsamic vinegar reduction adds a touch of sweetness and acidity that brings all the flavors together. This dish is sure to impress your guests and leave them wanting more.
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