Veal Medallions Recipe

• 6 veal medallions
• To taste - salt, pepper
• 1 tbsp. oil
• 1 1/2 c. port wine
• 3/4 c. brown veal stock or possibly chicken stock
• 3/4 c. heavy cream
• 1 tbsp. unsalted butter
• Lemon juice

1. Season veal with salt and pepper.
2. Heat oil in skillet.
3. When warm saute/fry veal in 2 batches, 3 min on each side.
4. Transfer onto warning tray and keep hot.
5. Deglaze skillet with port wine over high heat.
6. Reduce till 1/2 c. remains.
7. Add in stock, cream and continue to reduce over medium heat till slightly thickened.
8. Take off heat and slowly whisk in 4 Tbsp.
9. butter, 1 small piece at a time.
10. Adjust seasoning.
11. Add in drops of lemon juice to taste.

veal medallions, salt, oil, port wine, brown veal stock, heavy cream, unsalted butter, lemon juice

Taken from cookeatshare.com/recipes/veal-medallions-22602 (may not work)