Recipe: Veal Medallions

Name: Veal Medallions
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 24 shelled mussels; 8 small veal medallions (from the loin if you can find them) of 2.8 oz (80 g); 1/4.25 qt (4 litre) of mussel cooking liquid; a pinch of curry; 1 dl of liquid cream; 2 apples cut into quarters.

By chef patrick Asfaux 4.9/5 (7 reviews) · 🍳 4 made it

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

24 shelled mussels
8 small veal medallions (from the loin if you can find them) of 2.8 oz (80 g)
1/4.25 qt (4 litre) of mussel cooking liquid
a pinch of curry
1 dl of liquid cream
2 apples cut into quarters.

Step-by-step directions

1 Brown your eight medallions in a casserole dish with butter, just coloring them, remove them, then in the same casserole, pour the cream and mussel juice (deglaze), add the curry and let reduce by half.

2 Then add the veal medallions and mussels, let simmer for 5 minutes then remove from heat by covering your casserole (meat resting).

3 Meanwhile, sauté your apples in a pan with butter, salt and pepper and keep them warm.

4 In nice plates arrange your two medallions in the center, three mussels on each, a little sauce on top and the apples arranged harmoniously around.
The combination of veal medallion, mussels, curry and apples seems unexpected, but believe me and give it a try and tell me afterwards what you thought of it!