Veal Medallions with Sauteed Mushrooms and Sauvagine Fondue
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Alexis de Portneuf
"Tender veal is seared to brown and served with a rich and earthy mushroom and cheese fondue."
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Ingredients35 m servings 389 cals
Original recipe yields 4 servings
- Preheat oven to 325 degrees F (165 degrees C).
- In an oven proof frying pan, heat some oil over medium high heat. Salt and pepper the veal medallions and brown them for 2 full minutes on each side, turning them only once. Finish them in the oven for 5 minutes or until the internal temperature registers 140 degrees F/60 degrees C on a meat thermometer. Transfer medallions to a plate, tent with foil and keep warm on the back of the stove.
- In the same frying pan, saute the mushrooms and shallot in the butter over medium high heat for about 5 minutes or until any liquid evaporates. Deglaze the pan with the veal stock, making sure to scrape the bottom of the pan with a wooden spoon to free up the caramelized juices from the veal. Allow the liquid to reduce by half.
- Reduce the heat and add the cheese stirring constantly until the sauce has a velvety consistency. Taste for seasoning, add salt and pepper if desired. Pour the sauce over the medallions and serve immediately.
Per Serving: 389 calories; 24.6 g fat; 6.4 g carbohydrates; 35.1 g protein; 172 mg cholesterol; 411 mg sodium. Full nutrition