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Ingredientes
- 6 veal medallions
- To taste - salt, pepper
- 1 tbsp. oil
- 1 1/2 c. port wine
- 3/4 c. brown veal stock or possibly chicken stock
- 3/4 c. heavy cream
- 1 tbsp. unsalted butter
- Lemon juice
Direcciones
- Season veal with salt and pepper. Heat oil in skillet. When warm saute/fry veal in 2 batches, 3 min on each side. Transfer onto warning tray and keep hot.
- Deglaze skillet with port wine over high heat. Reduce till 1/2 c. remains. Add in stock, cream and continue to reduce over medium heat till slightly thickened. Take off heat and slowly whisk in 4 Tbsp. butter, 1 small piece at a time. Adjust seasoning. Add in drops of lemon juice to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 129 | 46% |
| Total Fat 14.7g | 18% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.09g | |
| Cholesterol 38mg | 13% |
| Sodium 164mg | 7% |
| Potassium 125mg | 4% |
| Total Carbs 12.89g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 6.95g | 5% |
| Protein 1.19g | 2% |
