Maple and Pear Veal Medallions
Maple and Pear Veal Medallions
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  • 2 tablespoons (30 ml) butter
  • 2 tablespoons (30 ml) vegetable oil
  • 1 lb (454 g) veal medallions
  • 2 shallots, finely chopped
  • 1/4 cup (60 ml) white wine
  • 3 tablespoons (45 ml) maple syrup
  • 1/4 cup (60 ml) chicken broth
  • 1/4 cup (60 ml) 35% cream
  • 2 tablespoons (30 ml) Dijon or whole-grain mustard
  • 2 pears, peeled, cored and cut into quarters
  • Salt and pepper
  • Preparation
  • 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.
  • Description
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