Veal Medallions with Blueberry-Citrus Sauce Recipe
This veal medallions recipe is a quick pan-sear finished with a blueberry, lemon, vermouth, lemon zest, and fresh ginger sauce. The ingredient list is short and the how to make steps are straightforward: sear the medallions first, then build the sauce in the same skillet and spoon it over right before serving.
Ingredients
Ingredients
Step-by-Step Method
Season and preheat
Pat the veal medallions dry. Season all sides with salt and pepper. Heat a skillet over medium-high until hot.
Sear the medallions
Add the oil, then lay in the medallions. Sear 2–3 minutes per side and briefly brown the edges. Transfer to a plate and let them rest for 5 minutes.
Start the sauce
Lower heat to medium. Pour in the vermouth and scrape up the browned bits from the pan; let it reduce for 1–2 minutes.
Add berries and citrus
Stir in blueberries, lemon juice, lemon zest, and grated ginger. Cook 4–6 minutes, until some berries burst and the sauce lightly thickens.
Finish with butter
Turn heat to low and whisk in the butter until the sauce looks glossy. Taste and adjust salt lightly if needed.
Serve
Plate the veal medallions and spoon the warm blueberry-citrus sauce over the top. Mashed potatoes or plain rice work well on the side.