Veal Medallions Sauteed With Asparagus Tips
From chefmeow 15 years ago
- 20 minutes to make
- Serves 8
VEAL MEDALLIONS SAUTÉED WITH ASPARAGUS TIPS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Newcomb Estate in Amarillo, Texas in 1992.
Ingredients
- 18 slices veal pounded thin shopping list
- 1 cup flour shopping list
- 1/4 cup vegetable oil shopping list
- 1 cup white wine shopping list
- 1 spring rosemary shopping list
- 2 cups beef demiglaze shopping list
- 1 ounce butter shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 18 asparagus tips shopping list
How to make it
- Flour meat lightly then heat oil and place veal in pan and cook 2 minutes per side.
- Splash wine into pan and allow it to evaporate then add rosemary and demiglaze.
- Cook 5 minutes then remove rosemary.
- Add butter, salt, pepper and oysters then cover and cook one minute.
- Place three veal slices on each plate and top with asparagus tips and touch of cooking sauce.
People Who Like This Dish 3
- raelene1951 Brighton, CO
- crazeecndn Edmonton, CA
- aussie_meat_pie My Kitchen, AU
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
Great recipe and nice flavours I have to try this one =D
aussie_meat_pie
in My Kitchen loved it
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Thanks for sharing this one:)
raelene1951
in Brighton loved it
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