Veal Medaillons With Asparagus And Herbs Recipe
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Ingredients
1/4 Cup (60 ml) white wine
Pinch of marjoram
Pinch of thyme
Pinch of oregano
Pinch of basil
1 cream of asparagus soup mix
8 veal medallions
2 oz (60 g) each
Salt and pepper
3 tbsp (45 ml) flour
2 tbsp (30 ml) butter
2 tbsp (30 ml) 35% cream
Directions
– Preheat oven to 300 °F (150 °C).
– In a skillet, heat white wine and herbs over medium heat, then reduce liquid to three-quarters. Keep warm.
– Prepare cream of asparagus soup mix according to package directions.
– Season meat with salt and pepper and dredge with flour.
– In a separate skillet, melt butter and sear the meat on both sides, then remove from stove and keep warm.
– Deglaze skillet with wine, add cream of asparagus soup and stir gently.
– Blend in the cream, then adjust seasoning.
– Arrange the meat on a serving dish, ladle the sauce over it, and serve.
– In a skillet, heat white wine and herbs over medium heat, then reduce liquid to three-quarters. Keep warm.
– Prepare cream of asparagus soup mix according to package directions.
– Season meat with salt and pepper and dredge with flour.
– In a separate skillet, melt butter and sear the meat on both sides, then remove from stove and keep warm.
– Deglaze skillet with wine, add cream of asparagus soup and stir gently.
– Blend in the cream, then adjust seasoning.
– Arrange the meat on a serving dish, ladle the sauce over it, and serve.
