40 small asparagus spears, trimmed and cut in half or thirds

Olive oil

1/2 cup (125 ml) shallots, thinly sliced

2 cloves garlic, finely chopped

1/4 cup (60 ml) olive oil

1/2 cup (125 ml) white wine

1/2 cup (125 ml) beef broth

1 1/4 lb (600 g) veal medallions (slices of veal tenderloin)

4 new potatoes, cooked and halved

4 slices red tomato, at room temperature

4 slices tomato yellow, at room temperature

1/4 cup (60 ml) fresh basil, chopped

Salt and pepper

With the rack in the highest position, preheat the oven’s broiler.

Place the asparagus on a baking sheet. Oil lightly. Season with salt and pepper. Bake until tender, about 6 minutes, stirring once during cooking.

In a skillet, gently cook the shallots and garlic in the oil, from 2 to 3 minutes. Add the wine and reduce by half.

Add the broth and simmer for 2 minutes. Pour the sauce into a bowl. Set aside.

In the same skillet, add a little olive oil and brown the veal medallions on both sides until the meat is just pink. Season with salt and pepper. Remove from the skillet and keep warm.

Deglaze the skillet with the shallot sauce. Adjust the seasoning. Quickly warm the potatoes and asparagus in the skillet.

Place a slice of red tomato and a slice of yellow tomato on each plate. Sprinkle with the basil. Cover with the asparagus and potatoes and top the vegetables with the medallions. Drizzle with the sauce.

In Recipes-list.com we have selected the most viewed recipes from category - Veal . Enjoy the best recipes specially selected for you! Veal Medallions with Fresh Tomatoes, Shallots and Asparagus is the right choice that will satisfy all your claims.