Veal Medallions in Cream Sauce

Name: Veal Medallions in Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 1.5 lbs veal medallions (1/2 inch thick), pounded thin; 2 tbsp butter; 12 oz mushrooms (cremini or button), sliced; 2 shallots shallots, minced; 1/2 cup dry white wine; 1/2 cup beef broth; 1/2 cup heavy cream; 1/2 tsp salt; 1/4 tsp black pepper; 4 sprigs fresh thyme (or 1/4 tsp dried), chopped; 1 tsp Dijon mustard

Tender veal medallions pan-seared until golden and finished with a silky mushroom and cream sauce. A classic Swiss dinner entrée.

35 minMediumServes 4380 cal/serving

SwissDinnerStovetopStandard

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Ingredients

1.5 lbs veal medallions (1/2 inch thick), pounded thin
2 tbsp butter
12 oz mushrooms (cremini or button), sliced
2 shallots shallots, minced
1/2 cup dry white wine
1/2 cup beef broth
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
4 sprigs fresh thyme (or 1/4 tsp dried), chopped
1 tsp Dijon mustard

Instructions

1

Season 1.5 lbs veal medallions (1/2 inch thick) with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
2

Heat 2 tbsp butter in a large skillet over medium-high heat until foaming. Working in batches if needed, sear veal for 2-3 minutes per side until golden brown. Transfer to a plate.
3

In the same skillet, add 12 oz sliced mushrooms (cremini or button) and 2 shallots minced shallots. Sauté for 4-5 minutes until mushrooms release their liquid and begin to brown.
4

Deglaze the pan with 1/2 cup dry white wine, scraping up any browned bits. Simmer for 2 minutes.
5

Add 1/2 cup beef broth, 4 sprigs chopped fresh thyme (or 1/4 tsp dried), and 1 tsp Dijon mustard. Return veal to the skillet.
6

Reduce heat to medium and simmer for 5 minutes until the 1.5 lbs veal medallions (1/2 inch thick) reaches an internal temperature of 160°F or shows no pink when cut.
7

Stir in 1/2 cup heavy cream and gently simmer for 2-3 minutes until sauce is silky and heated through. Do not boil.
8

Taste and adjust seasoning with salt and pepper. Serve immediately with egg noodles or potatoes.

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Questions

What internal temperature should Veal Medallions in Cream Sauce reach?

For Veal Medallions in Cream Sauce, the target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

What does deglazing do in Veal Medallions in Cream Sauce?

Step 4 reads: "Deglaze the pan with 1/2 cup dry white wine, scraping up any browned bits." The browned bits stuck to the pan are concentrated flavor. The liquid in step 4 dissolves them into the sauce; scrape the bottom as it bubbles.

Is there a substitute for white wine in Veal Medallions in Cream Sauce?

The entry for Veal Medallions in Cream Sauce calls for 1/2 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I make Veal Medallions in Cream Sauce dairy-free?

Yes. The dairy in Veal Medallions in Cream Sauce is 2 tbsp butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How many calories are in Veal Medallions in Cream Sauce?

One serving (the recipe makes 4) is about 380 calories, with 35 g protein, 8 g carbohydrate and 22 g fat, plus 1 g fiber and 520 mg sodium.

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