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Veal Medaillons With Asparagus And Herbs

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  White wine 60 Milliliter (1/4 Cup)
  Marjoram 1 Pinch
  Thyme 1 Pinch
  Oregano 1 Pinch
  Basil 1 Pinch
  Cream of asparagus soup mix 2 1⁄2 Ounce (1 Package)
  Veal medallions 16 Ounce (8 Pieces, 2 Ounce / 60 Gram Each)
  Flour 45 Milliliter (3 Tablespoon)
  Butter 30 Milliliter (2 Tablespoon)
  35% cream 30 Milliliter (2 Tablespoon)
  Salt To Taste
  Pepper To Taste

–  Preheat oven to 300 °F (150 °C).
–  In a skillet, heat white wine and herbs over medium heat, then reduce liquid to three-quarters. Keep warm.
–  Prepare cream of asparagus soup mix according to package directions.
–  Season meat with salt and pepper and dredge with flour.
–  In a separate skillet, melt butter and sear the meat on both sides, then remove from stove and keep warm.
–  Deglaze skillet with wine, add cream of asparagus soup and stir gently.
–  Blend in the cream, then adjust seasoning.
–  Arrange the meat on a serving dish, ladle the sauce over it, and serve.

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