Veal Medallions with Fresh Tomatoes, Shallots and Asparagus
Veal Medallions with Fresh Tomatoes, Shallots and Asparagus
Open in full-screen mode

Veal Medallions with Fresh Tomatoes, Shallots and Asparagus

25 MIN
15 MIN



  1. With the rack in the highest position, preheat the oven’s broiler.
  2. Place the asparagus on a baking sheet. Oil lightly. Season with salt and pepper. Bake until tender, about 6 minutes, stirring once during cooking.
  3. In a skillet, gently cook the shallots and garlic in the oil, from 2 to 3 minutes. Add the wine and reduce by half.
  4. Add the broth and simmer for 2 minutes. Pour the sauce into a bowl. Set aside.
  5. In the same skillet, add a little olive oil and brown the veal medallions on both sides until the meat is just pink. Season with salt and pepper. Remove from the skillet and keep warm.
  6. Deglaze the skillet with the shallot sauce. Adjust the seasoning. Quickly warm the potatoes and asparagus in the skillet.
  7. Place a slice of red tomato and a slice of yellow tomato on each plate. Sprinkle with the basil. Cover with the asparagus and potatoes and top the vegetables with the medallions. Drizzle with the sauce.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.