Veal Medallion in Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 piece (s) veal (veal medallions 100 g)
- 125 ml wine, white, dry
- 250 ml meat broth, strong, preferably homemade
- 4 tablespoon mustard (Dijon)
- 125 g cream
- 0.5 ½ lemon (s), add the juice
- salt and pepper
- Oil or clarified butter
Print Recipe
Pin Recipe Instructions
- Pat the medallions dry. Then fry in the hot fat for about 2 minutes on each side, season with salt, pepper and remove from the pan. Boil the roast set with the white wine and top up with the meat stock. Stir in mustard and cream. Reduce the sauce by a third, stir in the lemon juice and season with salt and pepper. Add the veal medallions with the leaked meat juice to the sauce and heat.
- We also like to eat potato biscuits and seasonal vegetables. Alternatively, I have already prepared the medallions with herb mustard.
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