Veal Medallion Recipe with Blueberry Lemon Sauce
This veal medallion recipe is served with a slightly sour-sweet sauce prepared with blueberries, lemon juice, vermouth, lemon zest and fresh ginger, over meat quickly seared in a pan. The ingredients are few, the steps are clear; In the how-to section, we first fry the meat and then briefly add the sauce in the same pan.
Ingredients
1. Ingredients
2. 6 tablespoons of vermouth (grape juice if you want non-alcoholic + 1 teaspoon of vinegar)
Step-by-Step Method
Prepare and heat the meat
Dry the veal medallions with paper towels. Sprinkle salt and pepper all over. Heat the pan thoroughly over medium-high heat.
Seal the medallions
Add oil to the pan. Place the meat and fry for 2–3 minutes on each side; Turn the edges briefly. Put the meat on a plate and let it rest for 5 minutes.
Create the sauce base
In the same pan, reduce the heat to medium. Add the vermouth and scrape the flavors from the base with a wooden spoon; Let it shrink gently for 1–2 minutes.
Add fruit and flavorings
Add blueberries, lemon juice, lemon zest and grated ginger to the pan. Cook for 4–6 minutes; Let the fruits burst a little and the sauce thicken slightly.
Finish with butter
Reduce the heat and add the butter. Stir the sauce until it becomes glossy; If you want, check the salt very little.
Serve
Place the rested veal medallions on a plate. Pour hot blueberry lemon sauce over it. Puree or plain rice goes well with it.