Maple and Pear Veal Medallions

Name: Maple and Pear Veal Medallions
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tbsp butter; 2 tbsp (30 ml) vegetable oil; 1 lb (450 g) veal medallions; 2 shallots, finely chopped; 1/4 cup (60 ml) white wine; 3 tbsp (45 ml) maple syrup; 1/4 cup (60 ml) chicken broth; 1/4 cup (60 ml) 35% cream; 2 tbsp (30 ml) whole-grain mustard; 2 pears, peeled, cored and quartered

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Preparation 20 min
Cooking 10 min
Servings 4

Sans noix
Sans gluten
Sans oeufs

Ingredients

- 2 tbsp butter
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) veal medallions
- 2 shallots, finely chopped
- 1/4 cup (60 ml) white wine
- 3 tbsp (45 ml) maple syrup
- 1/4 cup (60 ml) chicken broth
- 1/4 cup (60 ml) 35% cream
- 2 tbsp (30 ml) whole-grain mustard
- 2 pears, peeled, cored and quartered

Preparation

- In a skillet over high heat, brown the veal medallions on both sides in the butter and oil. Season with salt and pepper. Transfer to a plate and set aside.
- In the same skillet over medium heat, soften the shallots. Deglaze with the white wine. Add the maple syrup and cook for 1 minute. Add the chicken broth, cream and mustard. Bring to a boil. Add the pears and veal medallions. Season with salt and pepper. Simmer gently until the veal has reached the desired doneness.
- Divide the medallions among 4 plates. Drizzle with the sauce. Serve with mashed potatoes and sweet potatoes.

Maple and Pear Veal Medallions

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Preparation

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