Sauteed Veal Medallions with Sage and Mushrooms Recipe

Name: Sauteed Veal Medallions with Sage and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp. olive oil; 1-1/4 lb. veal tenderloin, cut into 8 equal medallions; 1 cup parboiled pearl onions; 12 oz. fresh, cleaned, sliced mushrooms; Salt and freshly ground pepper, to taste; 1/4 cup dry white wine; 1 cup beef and veal stock; 3 tbsp. chopped fresh sage leaves; 2 oz. Prosciutto ham, thinly sliced and julienned; 2 tbsp. butter

Servings: persons

3 tbsp. olive oil
1-1/4 lb. veal tenderloin, cut into 8 equal medallions
1 cup parboiled pearl onions
12 oz. fresh, cleaned, sliced mushrooms
Salt and freshly ground pepper, to taste
1/4 cup dry white wine
1 cup beef and veal stock
3 tbsp. chopped fresh sage leaves
2 oz. Prosciutto ham, thinly sliced and julienned
2 tbsp. butter

1
Season the veal with salt and pepper.
2
Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot.
3
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.
4
When the veal is nicely browned on both sides, remove from the pan.
5
In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned.
6
Add the mushrooms to the onions and saute together until the mushrooms begin to wilt.
7
Add the white wine and reduce until the wine evaporates.
8
Add the veal stock, sage, and Prosciutto, and bring to a boil.
9
Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm.
10
Continue to cook the mushrooms and sage sauce for an additional 10 minutes.
11
Add the butter to the finished sauce and whisk until it is incorporated.
12
Serve the veal on individual plates with some of the sauce spooned over it.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 tbsp. olive oil, 1-1/4 lb. veal tenderloin, cut into 8 equal medallions, 1 cup parboiled pearl onions, 12 oz. fresh, cleaned, sliced mushrooms, and more.

Yes, Sauteed Veal Medallions with Sage and Mushrooms 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.

Sauteed Veal Medallions with Sage and Mushrooms

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