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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.