Spiced Veal Medallions with Port Sauce
This medallions brings perfectly cooked veal together with bold, balanced seasoning for big flavor in every bite. Perfect when you want something hearty and impressive without a lot of fuss.
| Serving Size | 4 |
|---|---|
| Prep Time | 45 mins. |
| Cook Time | 40 mins. |
Ingredients
- 2 veal filets, about 14 oz. each
- 3 tablespoons steak seasoning
- 3 tablespoons maple pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 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
Preparation
- 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.
- 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.
- Combine the steak seasoning and maple pepper. Fully coat the veal filets with the spice blend.
- Preheat the oven to 375°F.
- 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.
- Remove the filets from the oven and set them on a cutting board. Cover loosely with foil.
- Slice the filets and serve on the sauce.
Spiced Veal Medallions with Port Sauce
This medallions brings perfectly cooked veal together with bold, balanced seasoning for big flavor in every bite. Perfect when you want something hearty and impressive without a lot of fuss.
4
Prep: 45 mins.
Cook: 40 mins.
Preparation
- 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.
- 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.
- Combine the steak seasoning and maple pepper. Fully coat the veal filets with the spice blend.
- Preheat the oven to 375°F.
- 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.
- Remove the filets from the oven and set them on a cutting board. Cover loosely with foil.
- Slice the filets and serve on the sauce.
Ingredients
- 2 veal filets, about 14 oz. each
- 3 tablespoons steak seasoning
- 3 tablespoons maple pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 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
