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