Veal Medallions With A Wasabi Herb Butter – a delicious recipe with veal, thyme, olive oil, Butter, butter, wasabi powder. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine mustard and thyme leaves in a bowl and add medallions, toss to coat medallions.
2
Add oil to a pan and heat, add veal and cook until browned on both sides and tender. You can grill if preferred. Top hot medallions with slices of butter, if they are not hot enough to melt butter, you can just pop them under the grill for a minute or so.
3
For The Butter.
4
Combine all the ingredients in a bowl, mix well. Spoon butter mixture onto foil, roll up firmly in a log shape, refrigerate until firm.
5
I served mine with spicy leek and mushrooms and sweet potato curls.
6
The potato curls are really easy to make, taste great and add wonderful colour to a dish. All you do is peel strips with a vegetable peeler, and then deep fry in batches, until they curl and are crisp.
7
They also make a great snack, you can make these on there own, season after and you have slightly different tasting homemade chips.
332
kcal
Calories
36
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 veal medallions (I allow for 3 per person.), 1 3/4 tablespoons French mustard, 1 1/2 tablespoons thyme leaves, 1 1/2 tablespoons olive oil, and more.
Yes, Veal Medallions With A Wasabi Herb 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.
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