Balsamic Rosemary Veal Medallions W Mushrooms And Goats Cheese Recipe

Ingredients for Balsamic Rosemary Veal Medallions W Mushrooms And Goats Cheese

• Veal Scallops
• Brown Button Mushrooms
• Goat Cheese
• Olive Oil
• Balsamic Vinegar
• Fresh Rosemary Leaf
• Garlic Cloves
• Beef Stock Granules
• 1 teaspoon sugar

How to Make Balsamic Rosemary Veal Medallions W Mushrooms And Goats Cheese

1. In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon fresh rosemary (chopped), 2 cloves garlic (minced), and salt and pepper to taste. Add 4 (4-ounce) veal medallions; toss to coat. Marinate for 15 minutes.
2. Remove stems from 8 ounces cremini mushrooms. Melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and cook until tender, about 5-7 minutes. Set aside.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear veal medallions for 2-3 minutes per side, or until browned. Baste occasionally with the remaining marinade.
4. Transfer the seared veal medallions to an oven-safe dish. (Slightly undercook to prevent overcooking during the final grilling step)
5. In a small saucepan, combine any leftover marinade from the skillet, 1 tablespoon balsamic vinegar, 1/4 cup beef stock, and 1 teaspoon sugar. Simmer over low heat until sugar dissolves. Keep warm.
6. Arrange the cooked mushrooms over the veal medallions. Top each mushroom with a 1/2 ounce slice of goat cheese.
7. Broil for 2-3 minutes, or until the cheese is melted and bubbly.
8. Serve the veal medallions immediately over your favorite mash (we recommend celeriac), drizzled generously with the balsamic reduction sauce.