Veal Medallions With Pine Nuts And Herbs Recipes

VEAL MEDALLIONS WITH CARAMELIZED APPLES, BEEREN AUSLESE RIESLING, AND PINE NUTS

Steps:

• Preheat the oven to 350 degrees F.
• Toast the pine nuts in the oven in a pan. When browned, remove and set aside.
• Season both sides of the veal medallions with salt and pepper, and then dust each side very lightly with flour. Pat off any excess.
• Heat the oil in a heavy saute pan large enough to hold the veal without crowding it. When the oil is hot, brown the medallions approximately 3 minutes per side, or until they are golden brown and just cooked through. Transfer the meat to a heated plate and keep warm. Pour off any excess fat from the pan.
• Deglaze the pan with the wine, and then reduce to 1/4 of a cup. Add the stock and also add any of the veal juices that have collected on the plate. Reduce the sauce until it thickens slightly. Slowly whisk in 4 tablespoons of the butter, a little at a time. Season the sauce, to taste, with salt and pepper and strain into a small saucepan. Keep warm.
• In a medium saute pan, heat the remaining 2 tablespoons of butter. Add the sliced apples, and the lemon juice. Saute until tender and golden brown.
• Mix watercress with citrus vinaigrette. Divide watercress evenly among 4 plates. Place a few slices of apple on top of the salad. Top with 2 veal medallions per plate, and spoon sauce over meat. Sprinkle with the reserved pine nuts.
• Preheat the oven to 400 degrees F.
• Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste.
• Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits that stick to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours.
• Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool.
• Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used.
• In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
• In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
• Slowly whisk in olive oil until thick and emulsified. Season with salt and pepper. Refrigerate until needed.

VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS

Steps:

• Bring the chicken or veal stock to a boil in a medium saucepan. Parboil the shallots for about 3 minutes in the stock, lift out with a slotted spoon and set aside. Turn the heat to low under the stock.
• Make a veloute' sauce. In a small saucepan melt the butter over medium heat, add the flour and whisk for a couple of minutes. Add 1 cup of the stock all at once to the roux off heat. Stir over medium heat for about 5 minutes until thickened and saucy. If made ahead of time film with a little milk or stock.
• In a medium skillet fry the bacon until crisp, drain on a paper towel, crumble and set aside.
• Pour off all but 3 tablespoons of the fat from the skillet, add the shallots and cook over medium low heat until lightly browned, about five minutes. Turn the heat up to medium high, add the mushrooms and stir and toss for about five minutes until browned and softened. Transfer the shallot-mushroom mixture to a plate and tent with foil to keep warm.
• Season the veal medallions with salt and pepper. Cook the medallions in the skillet over medium high heat for 1-2 minutes per side. Transfer the veal to a platter and tent with foil to keep warm.
• Deglaze the skillet with the wine, scraping up the brown bits, and reduce the liquid by one half. Add the veloute' sauce and reduce the mixture stirring for about 2 minutes. Add the cream and any meat juices that have accumulated on the platter. Reduce the sauce, stirring, for about 1 minute. Stir in the parsley and the lemon juice, salt and pepper to taste.
• Nap the medallions with the sauce and garnish the platter with the mushroom-shallot mixture, the bacon and the tomatoes.

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;

VEAL MEDALLIONS WITH PINE NUTS AND HERBS

Steps:

• Seaon the chops with S&P. Brown in 1/2 tablespoon EVOO in a skillet. Simmer for 10 mintues. Remove from skillet and keep warm. Saute the tomatoes, pine nuts, capers, shallots, garlic, and herbs in the remaining EVOO for 10 minutes. Add wine and lemon juice. Simmer for 4 minutes. Whisk in butter and pour sauce over veal. garnish with additional pine nuts.