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Sauteed Veal Medallions

Canadian.Recipes's picture
Ingredients
  Veal medallions 1 Pound (Scallops)
  Butter 1⁄4 Cup (4 tbs)
  Mushroom caps 12 (Fresh)
  Butter 2 Tablespoon
  Madeira wine 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
Directions

Saute medallions quickly in the 1/4 cup butter until they are lightly browned on both sides.
In a saucepan, cook mushroom caps in the 2 tablespoons butter and season them lightly with salt and pepper.
Arrange the medallions in a warm serving dish; put the mushroom caps on top of them.
To the pan in which the veal was sauteed, add the wine and stir over low heat 1 minute.
Add the 1 tablespoon butter, swirl the pan over heat until the butter is melted, and pour the sauce over the medallions.
Serve at once.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute

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