Veal Medallions with Fresh Tomatoes, Shallots and Asparagus
Veal Medallions with Fresh Tomatoes, Shallots and Asparagus
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  • 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
  • Preparation
  • 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.
  • Description
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