Best 7 Veal Medallions With A Wasabi Herb Butter Recipes

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Veal medallions are a delectable dish that can be elevated to new heights with the addition of a wasabi herb butter. The combination of tender veal, sharp wasabi, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a home cook looking to impress your guests, this article will guide you through the process of creating the perfect veal medallions with a wasabi herb butter that will leave a lasting impression.

Let's cook with our recipes!

VEAL MEDALLIONS WITH A WASABI HERB BUTTER



Veal Medallions With a Wasabi Herb Butter image

This is a very simple meal to put together and it tastes great, all the flavours go really well together. The butter has to be made ahead of time as you have to soften to make and then you want it to harden up again, so just bear this in mind when preparing.

Provided by The Flying Chef

Categories     Veal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

12 veal medallions (I allow for 3 per person.)
1 3/4 tablespoons French mustard
1 1/2 tablespoons thyme leaves
1 1/2 tablespoons olive oil
150 g soft butter
1 teaspoon wasabi powder (I use powder but I make it up before adding, to make sure all powder is dissolved.) or 1 teaspoon wasabi paste (I use powder but I make it up before adding, to make sure all powder is dissolved.)
2 tablespoons fresh chives, chopped
1 tablespoon thyme leaves

Steps:

  • Combine mustard and thyme leaves in a bowl and add medallions, toss to coat medallions.
  • Add oil to a pan and heat, add veal and cook until browned on both sides and tender. You can grill if preferred. Top hot medallions with slices of butter, if they are not hot enough to melt butter, you can just pop them under the grill for a minute or so.
  • For The Butter.
  • Combine all the ingredients in a bowl, mix well. Spoon butter mixture onto foil, roll up firmly in a log shape, refrigerate until firm.
  • I served mine with spicy leek and mushrooms and sweet potato curls.
  • The potato curls are really easy to make, taste great and add wonderful colour to a dish. All you do is peel strips with a vegetable peeler, and then deep fry in batches, until they curl and are crisp.
  • They also make a great snack, you can make these on there own, season after and you have slightly different tasting homemade chips.

Nutrition Facts : Calories 314, Fat 35.3, SaturatedFat 19.9, Cholesterol 80.1, Sodium 215, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 0.5

VEAL MEDALLIONS WITH CARAMELIZED APPLES, BEEREN AUSLESE RIESLING, AND PINE NUTS



Veal Medallions with Caramelized Apples, Beeren Auslese Riesling, and Pine Nuts image

Provided by Food Network

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 23

4 tablespoons pine nuts
8 (3 ounce) veal medallions (2 per person)
Salt and freshly ground white pepper
1 tablespoon flour
2 tablespoons oil
1 cup Beeren Auslese Riesling
1/2 cup brown chicken stock, recipe follows
6 tablespoons unsalted butter
2 apples, peeled, seeded and cut into eighths
1/2 lemon, juiced
3 cups watercress
3 tablespoons Shallot-Citrus Vinaigrette, recipe follows
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium onion, peeled, trimmed, and thinly sliced
2 cups water, plus 3 quarts
3/4 cup fresh orange juice
1 teaspoon minced shallot
1/2 teaspoon minced fresh thyme leaves
1 tablespoon balsamic vinegar
1/2 teaspoon orange zest
1/3 cup extra virgin olive oil
Salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Toast the pine nuts in the oven in a pan. When browned, remove and set aside.
  • Season both sides of the veal medallions with salt and pepper, and then dust each side very lightly with flour. Pat off any excess.
  • Heat the oil in a heavy saute pan large enough to hold the veal without crowding it. When the oil is hot, brown the medallions approximately 3 minutes per side, or until they are golden brown and just cooked through. Transfer the meat to a heated plate and keep warm. Pour off any excess fat from the pan.
  • Deglaze the pan with the wine, and then reduce to 1/4 of a cup. Add the stock and also add any of the veal juices that have collected on the plate. Reduce the sauce until it thickens slightly. Slowly whisk in 4 tablespoons of the butter, a little at a time. Season the sauce, to taste, with salt and pepper and strain into a small saucepan. Keep warm.
  • In a medium saute pan, heat the remaining 2 tablespoons of butter. Add the sliced apples, and the lemon juice. Saute until tender and golden brown.
  • Mix watercress with citrus vinaigrette. Divide watercress evenly among 4 plates. Place a few slices of apple on top of the salad. Top with 2 veal medallions per plate, and spoon sauce over meat. Sprinkle with the reserved pine nuts.
  • Preheat the oven to 400 degrees F.
  • Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste.
  • Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits that stick to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours.
  • Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool.
  • Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used.
  • In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
  • In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
  • Slowly whisk in olive oil until thick and emulsified. Season with salt and pepper. Refrigerate until needed.

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS



Sauteed Veal Medallions with Sage and Mushrooms image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1-1/4 pounds veal tenderloin (also called filet) cut into 8 equal medallions
Salt and freshly ground black pepper to taste
1 cup parboiled pearl onions (frozen are fine)
12 ounces fresh, cleaned, sliced mushrooms such as cremini, portobello, shiitake, oyster, or any combination
1/4 cup dry white wine
1 cup Beef and Veal Stock
3 tablespoons chopped fresh sage leaves
2 ounces Prosciutto ham, thinlysliced and julienne
2 tablespoons whole butter

Steps:

  • Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;

VEAL MEDALLIONS WITH FRENCH MORELS



Veal Medallions With French Morels image

Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit.

Provided by Rita1652

Categories     Veal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

2 ounces small french dried morels (2 cups)
2 cups boiling water
12 (3 ounce) veal medallions, from the eye round (1/2 inch thick if using thinner cuts you`ll need additional oil to fry them for you`ll have more sli)
salt & freshly ground black pepper
1/4 cup flour
2 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
3 shallots, minced
1 sprig fresh thyme
1/2 cup dry white wine (sherry works great to)
1/2 cup chicken stock
1/2 cup creme fraiche (or cream)
1 tablespoon fresh lemon juice
scallion, for garnish
fresh herb, for garnish

Steps:

  • In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
  • Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
  • Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
  • Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions.

VEAL MEDALLIONS WITH BLUEBERRY-CITRUS SAUCE



Veal Medallions with Blueberry-Citrus Sauce image

Make and share this Veal Medallions with Blueberry-Citrus Sauce recipe from Food.com.

Provided by Dancer

Categories     Veal

Yield 4 serving(s)

Number Of Ingredients 10

1 cup blueberries, fresh or frozen
6 tablespoons orange juice
6 tablespoons lemon juice
2 tablespoons vermouth
2 teaspoons orange rind, grated
2 teaspoons lemons, rind of, grated
1 teaspoon fresh ginger, minced
3 teaspoons butter
1 lb veal medallions
salt and pepper

Steps:

  • Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger.
  • Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through.
  • Transfer veal to platter and keep warm.
  • Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over veal and serve.

Nutrition Facts : Calories 226.8, Fat 10.7, SaturatedFat 5, Cholesterol 100.5, Sodium 114.2, Carbohydrate 10.1, Fiber 1.2, Sugar 6.1, Protein 22.5

VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS



Veal Medallions With Shallots and Mushrooms image

This makes a beautiful and savory platter of veal. Since veal fillet has a special price tag, I wait until it's on sale and then stock up for this dish. If shallots are not available, don't hesitate to make it with pearl onions or a regular white or yellow onion cut into one-inch pieces. If you use a regular onion, you can skip the parboiling. If you keep the mushroom-shallot mixture warm in the oven, the rest of the dish can be prepared in about 5 minutes -- easy enough to prepare between courses.

Provided by MariaLuisa

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups chicken stock or 2 cups veal stock
4 -5 shallots, about 1 inch in diameter, peeled and sliced in half lengthwise
1 tablespoon butter
1 1/2 tablespoons flour
6 slices lean bacon
1/4 lb button mushroom
1 lb veal tenderloin, sliced into 1-inch medallions
1/4 cup dry white wine
2 tablespoons heavy cream
2 tablespoons parsley, minced
lemon juice, to taste
cherry tomatoes or grape tomatoes, for garnish

Steps:

  • Bring the chicken or veal stock to a boil in a medium saucepan. Parboil the shallots for about 3 minutes in the stock, lift out with a slotted spoon and set aside. Turn the heat to low under the stock.
  • Make a veloute' sauce. In a small saucepan melt the butter over medium heat, add the flour and whisk for a couple of minutes. Add 1 cup of the stock all at once to the roux off heat. Stir over medium heat for about 5 minutes until thickened and saucy. If made ahead of time film with a little milk or stock.
  • In a medium skillet fry the bacon until crisp, drain on a paper towel, crumble and set aside.
  • Pour off all but 3 tablespoons of the fat from the skillet, add the shallots and cook over medium low heat until lightly browned, about five minutes. Turn the heat up to medium high, add the mushrooms and stir and toss for about five minutes until browned and softened. Transfer the shallot-mushroom mixture to a plate and tent with foil to keep warm.
  • Season the veal medallions with salt and pepper. Cook the medallions in the skillet over medium high heat for 1-2 minutes per side. Transfer the veal to a platter and tent with foil to keep warm.
  • Deglaze the skillet with the wine, scraping up the brown bits, and reduce the liquid by one half. Add the veloute' sauce and reduce the mixture stirring for about 2 minutes. Add the cream and any meat juices that have accumulated on the platter. Reduce the sauce, stirring, for about 1 minute. Stir in the parsley and the lemon juice, salt and pepper to taste.
  • Nap the medallions with the sauce and garnish the platter with the mushroom-shallot mixture, the bacon and the tomatoes.

VEAL MEDALLIONS IN CREAMY CHIVE SAUCE



Veal Medallions in Creamy Chive Sauce image

From my "veal section" of recipe cards. I cut this out of a magazine. Seems like a diet or low-fat recipe.

Provided by Oolala

Categories     Veal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb veal medallions, trimmed
pepper, freshly ground
paprika
4 large mushrooms, quartered
1/2 cup fresh chives, chopped
16 large spinach leaves
4 tablespoons plain low-fat yogurt
4 tablespoons cottage cheese
4 tablespoons light ricotta cheese
1 teaspoon reduced sodium soy sauce
lemon juice (splash)
dry sherry, splash
4 purple kale leaves, for garnish

Steps:

  • Heat iron skillet until very hot.
  • Season veal with pepper and paprika and cook with mushrooms until medium rare.
  • Blend remaining ingredients (recipe doesn't indicate method like a blender but I think that would work since there are spinach leaves that need to be "blended"). I am assuming this is the chive sauce so it is only a blend and not to be cooked.
  • Garnish with kale and serve with chive sauce.

Nutrition Facts : Calories 223.4, Fat 10, SaturatedFat 4.5, Cholesterol 100.5, Sodium 251.3, Carbohydrate 4.7, Fiber 1.3, Sugar 1.8, Protein 28.2

Tips:

  • To ensure even cooking, use a meat mallet to pound the veal medallions to an even thickness.
  • Do not overcrowd the pan when searing the veal medallions; otherwise, they will steam rather than sear.
  • Baste the veal medallions with the melted butter while searing to keep them moist and flavorful.
  • Allow the veal medallions to rest for a few minutes before serving to allow the juices to redistribute.
  • If you don't have a meat mallet, you can use a rolling pin to pound the veal medallions.
  • Make sure the butter is cold when mixing the wasabi herb butter. This will help it hold its shape better when dolloped on top of the veal medallions.
  • Use fresh herbs for the best flavor in the wasabi herb butter.
  • Serve the veal medallions immediately after cooking to enjoy them at their best.

Conclusion:

Veal medallions with a wasabi herb butter is a delicious and elegant dish. It is perfect for a special occasion dinner or a romantic meal. The veal medallions are tender and flavorful, and the wasabi herb butter adds a delightful kick of spice. This dish is sure to impress your guests.

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