2 tablespoons (30 ml) Dijon or whole-grain mustard
2 pears, peeled, cored and cut into quarters
Salt and pepper
In a skillet, heat the butter and oil. Over high heat, brown the veal medallions on both sides. Season with salt and pepper.
Remove from the skillet and set aside.
In the same skillet, soften the shallots over medium heat. Deglaze with the white wine. Add the maple syrup and cook for about 1 minute. Add the chicken broth, cream and mustard. Bring to a boil.
Add the pears and veal medallions. Season with salt and pepper. Simmer gently until the veal is to the desired doneness.
Serve with Mashed Potatoes with Sweet Potatoes.
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