Ingrédients pour Veal Medallions With Blueberry Citrus Sauce
- 1 cup fresh blueberries
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 2 tablespoons dry vermouth
- 1 tablespoon grated orange peel
- Lemons, Rind Of
- 1 teaspoon grated fresh ginger
- 2 tablespoons butter
- 4 (4 ounce) veal medallions
- salt and ground black pepper to taste
- 1 fresh mint sprig (optional garnish)
- orange zest (optional garnish)
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Comment préparer Veal Medallions With Blueberry Citrus Sauce
- In a medium saucepan, combine 1 cup fresh blueberries, 1/2 cup orange juice, 1/4 cup lemon juice, 2 tablespoons dry vermouth, 1 tablespoon grated orange peel, 1 tablespoon grated lemon peel, and 1 teaspoon grated fresh ginger.
- Stir the blueberry mixture well to combine and set aside to allow flavors to meld.
- Pat 4 (4-ounce) veal medallions dry with paper towels. Season generously with salt and pepper.
- Melt 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add the veal medallions and sear for 2-3 minutes per side, until golden brown and cooked to your desired doneness (internal temperature of 145°F for medium).
- Transfer the cooked veal medallions to a plate and keep warm.
- Pour the blueberry mixture into the same skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Spoon the blueberry citrus sauce generously over the veal medallions and serve immediately. Garnish with fresh mint or orange zest (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
24g
Fat
24g
Carbs
3g
