Best 5 Veal Medallions With A Wasabi Herb Butter Recipes

VEAL MEDALLIONS WITH A WASABI HERB BUTTER

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.

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS

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 WITH BLUEBERRY-CITRUS SAUCE

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.

VEAL MEDALLIONS WITH FRENCH MORELS

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 MEDALLIONS WITH SHALLOTS AND MUSHROOMS

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.