Maple and Pear Veal Medallions
Maple and Pear Veal Medallions
Ingredients
- 2 tbsp butter
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) veal medallions
- 2 shallots, finely chopped
- 1/4 cup (60 ml) white wine
- 3 tbsp (45 ml) maple syrup
- 1/4 cup (60 ml) chicken broth
- 1/4 cup (60 ml) 35% cream
- 2 tbsp (30 ml) whole-grain mustard
- 2 pears, peeled, cored and quartered
Instructions
- In a skillet over high heat, brown the veal medallions on both sides in the butter and oil. Season with salt and pepper. Transfer to a plate and set aside.
- In the same skillet over medium heat, soften the shallots. Deglaze with the white wine. Add the maple syrup and cook for 1 minute. Add the chicken broth, cream and mustard. Bring to a boil. Add the pears and veal medallions. Season with salt and pepper. Simmer gently until the veal has reached the desired doneness.
- Divide the medallions among 4 plates. Drizzle with the sauce. Serve with mashed potatoes and sweet potatoes.
Maple and Pear Veal Medallions