Seared Veal Medallions with Herbed Wasabi Butter

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.

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.

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

My Personal Notes

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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.

That's it — enjoy your meal!