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
- 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.
- 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.
- 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.
- Transfer the seared veal medallions to an oven-safe dish. (Slightly undercook to prevent overcooking during the final grilling step)
- 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.
- Arrange the cooked mushrooms over the veal medallions. Top each mushroom with a 1/2 ounce slice of goat cheese.
- Broil for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the veal medallions immediately over your favorite mash (we recommend celeriac), drizzled generously with the balsamic reduction sauce.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
32g
Fat
86g
Carbs
3g
