NOW THERE’S MORE TO LOVE! Check out our new line of delicious Value-Added Products!

Spiced Veal Medallions with Port Sauce

Prep Time:
45 mins.
Cook Time:
40 mins.


  • 2 veal filets, about 14 oz. each
  • 3 tablespoons steak seasoning 
  • 3 tablespoons maple pepper 
  • 1 tablespoon olive oil 
  • 1 tablespoon butter 

Port Sauce 

  • 1 shallot, finely chopped 
  • 1 tablespoon butter 
  • 1/4 cup sherry vinegar 
  • 1/2 cup white wine 
  • 1/2 cup port 
  • 1 1/4 cups veal stock 
  • 1 tablespoon honey 
  • Thyme to taste 


Port Sauce
  1. In a small pot, brown the shallot in the butter. Deglaze with the vinegar and reduce by half. Deglaze again with the white wine and the port and reduce.
  2. Add the veal stock, honey and thyme, then reduce until the sauce coats the back of a spoon. Pass the sauce through a sieve and set aside.

Veal Filets
  1. Combine the steak seasoning and maple pepper. Fully coat the veal filets with the spice blend.
  2. Preheat the oven to 375°F.
  3. In a large oven-proof pan, melt the butter over medium heat. Sear the filets on all sides for 4 to 5 minutes. Continue cooking in the oven for 12 to 15 minutes, until the internal temperature of the meat reaches 147°F.
  4. Remove the filets from the oven and set them on a cutting board. Cover loosely with foil.
  5. Slice the filets and serve on the sauce.

Source: Dingue by Voyou Bouffe (dingue.ca)