Veal Medallions with Blueberry-Citrus Sauce Recipe

Pat the veal medallions dry. Season all sides with salt and pepper. Heat a skillet over medium-high until hot.

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.

Lower heat to medium. Pour in the vermouth and scrape up the browned bits from the pan; let it reduce for 1–2 minutes.

Stir in blueberries, lemon juice, lemon zest, and grated ginger. Cook 4–6 minutes, until some berries burst and the sauce lightly thickens.

Turn heat to low and whisk in the butter until the sauce looks glossy. Taste and adjust salt lightly if needed.

Plate the veal medallions and spoon the warm blueberry-citrus sauce over the top. Mashed potatoes or plain rice work well on the side.