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Balsamic Rosemary Veal Medallions W Mushrooms And Goats Cheese Recipe

Experience a flavor explosion with these exquisite Balsamic Rosemary Veal Medallions! Tender veal medallions are marinated in a fragrant balsamic rosemary mixture, then pan-seared to perfection. Sautéed mushrooms and creamy goat cheese complete this elegant dish, creating a symphony of taste. Serve with celeriac mash and a bacon, onion, and red pepper spinach side for a truly unforgettable meal. This recipe is an easy weeknight dinner that's sure to impress!

Prep Time 20 mins
Cook Time 30 mins
Calories 422.3 kcal
Protein 32g
Rating 5.0 (1 Reviews)
Balsamic Rosemary Veal Medallions W Mushrooms And Goats Cheese 152

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Balsamic Rosemary Veal Medallions W Mushrooms And Goats Cheese

  • 4 (4-ounce) veal medallions
  • 8 ounces cremini mushrooms
  • 2 ounces goat cheese (1/2 ounce per medallion)
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh rosemary (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup beef stock
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1 tablespoon butter

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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.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

32g

Fat

86g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes Mushroom Recipes European Italian Mediterranean 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation For 1 Or 2 Main Dish Beef Eggs Dairy Cheese Veal Meat Number Of Servings