Maple and Pear Veal Medallions

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Divide the medallions among 4 plates. Drizzle with the sauce. Serve with mashed potatoes and sweet potatoes.