Medallions Of Veal In Mushroom Sauce Recipe

Name: Medallions Of Veal In Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 oz./125 g.) fillets of veal, cut into medallions 1 1/2 inches/4cm. thick; salt (to taste); freshly ground black pepper (to taste); 1 tsp/5 g. dijon mustard; 1 tbsp/15 ml. olive oil; 1 tbsp/15 g. butter; Mushroom Sauce:; 1 tsp/5 ml olive oil; 1 tsp/5 g butter; 1/4 cup/50g mushrooms, sliced; 1 clove garlic, finely chopped; 2 tbsp/30 ml. dry white wine; 3/4/175 ml whipping cream; Salt (to taste); freshly ground black pepper (to taste); 2 tsp /10 g. fresh parsley finely chopped

Servings: persons

4 (4 oz./125 g.) fillets of veal, cut into medallions 1 1/2 inches/4cm. thick
salt (to taste)
freshly ground black pepper (to taste)
1 tsp/5 g. dijon mustard
1 tbsp/15 ml. olive oil
1 tbsp/15 g. butter
Mushroom Sauce:
1 tsp/5 ml olive oil
1 tsp/5 g butter
1/4 cup/50g mushrooms, sliced
1 clove garlic, finely chopped
2 tbsp/30 ml. dry white wine
3/4/175 ml whipping cream
Salt (to taste)
freshly ground black pepper (to taste)
2 tsp /10 g. fresh parsley finely chopped

1
Season veal with salt and pepper. Rub veal with mustard.
2
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.
3
Saute mushrooms in oil and butter in skillet on medium heat for approximately 3 minutes until brown.
4
Add garlic to mushrooms and saute on medium heat for approximately 1 minute, careful not to burn the garlic.
5
Add wine to mushroom and garlic and simmer on medium heat for 1-2 minutes.
6
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.
7
Seafon with salt and pepper
8
Put veal on a warm serving platter or on warm plates.
9
Socate with sauce, sprinkle with parsley and serve.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 (4 oz./125 g.) fillets of veal, cut into medallions 1 1/2 inches/4cm. thick, salt (to taste), freshly ground black pepper (to taste), 1 tsp/5 g. dijon mustard, and more.

Yes, Medallions Of Veal In Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Medallions Of Veal In Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions