Veal Medallions with Fig and Almond Cream Sauce

1. 1

   Season the veal loin generously with salt and pepper.

2. 2

   Melt the butter in a large, heavy skillet.

3. 3

   Add the veal in a single layer and cook over moderate heat, about 6 minutes.

4. 4

   Transfer the medallions to a plate, cover loosely with foil and keep warm.

5. 5

   Pour off all but 1 tablespoon of fat from the skillet.

6. 6

   Add the Marsala and almonds and boil over moderately high heat until the Marsala is syrupy, about 5 minutes.

7. 7

   Reduce the heat to moderately low, add the cream and chopped figs and cook for 4 minutes, stirring occasionally.

8. 8

   Stir in the lemon juice, season with salt and pepper and cook the sauce for 2 minutes longer.

9. 9

   Pour in any accumulated juices from the meat and stir in the chopped mint.

10. 10

    Arrange the medallions on a serving platter and spoon the fig sauce on top.

11. 11

    Garnish the veal with mint sprigs and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.