Seared Veal Medallions with Herbed Wasabi Butter Recipe

Name: Seared Veal Medallions with Herbed Wasabi Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons wasabi powder (ground Japanese horseradish); 2 tablespoons warm water; 1 stick (4 ounces) unsalted butter, softened; 2 ounces fresh sea urchin roe (optional); 1 tablespoon light soy sauce; 2 teaspoons fresh lemon juice; 2 tablespoons finely chopped chives; 2 teaspoons finely chopped tarragon; 1/2 teaspoon finely chopped thyme; Pinch of cayenne pepper; Salt and freshly ground white pepper; Eight 3-ounce veal medallions; 2 tablespoons olive oil; One 8-inch-square sheet of nori (pressed seaweed), cut into 4-by- 1/2 -inch strips (optional)

Servings: persons

2 1/2 tablespoons wasabi powder (ground Japanese horseradish)
2 tablespoons warm water
1 stick (4 ounces) unsalted butter, softened
2 ounces fresh sea urchin roe (optional)
1 tablespoon light soy sauce
2 teaspoons fresh lemon juice
2 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1/2 teaspoon finely chopped thyme
Pinch of cayenne pepper
Salt and freshly ground white pepper
Eight 3-ounce veal medallions
2 tablespoons olive oil
One 8-inch-square sheet of nori (pressed seaweed), cut into 4-by- 1/2 -inch strips (optional)

1
In a small bowl, mix the wasabi powder with the warm water to make a paste.
2
In a medium bowl, blend the butter with the wasabi paste, sea urchin roe, soy sauce, lemon juice, chives, tarragon, thyme and cayenne.
3
Season with salt and white pepper.
4
Scrape the butter onto a sheet of wax paper and wrap, shaping the butter into a 1-inch-thick log.
5
Let stand at room temperature.
6
Preheat the broiler.
7
Brush the veal on both sides with 2 teaspoons of the oil and season with salt and pepper.
8
In a large skillet, heat the remaining 1 tablespoon plus 1 teaspoon of oil.
9
Add half the veal medallions to the skillet and pan-fry over high heat until well browned and lightly pink in the center, about 2 minutes per side.
10
Transfer the veal to a rimmed baking sheet and pan-fry the remaining medallions.
11
Top each veal medallion with 1/2 tablespoon of the wasabi butter and broil 4 inches from the heat for 1 to 2 minutes, basting with the juices and butter and rotating the pan until the meat is golden brown and glazed.
12
Transfer to plates and top each medallion with an additional 1 teaspoon of the wasabi butter.
13
Garnish with the nori strips and serve at once.

272

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 1/2 tablespoons wasabi powder (ground Japanese horseradish), 2 tablespoons warm water, 1 stick (4 ounces) unsalted butter, softened, 2 ounces fresh sea urchin roe (optional), and more.

Yes, Seared Veal Medallions with Herbed Wasabi Butter 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.

Seared Veal Medallions with Herbed Wasabi Butter

How did you like this recipe?

Frequently Asked Questions