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Ingredients
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Meat
Seasoning
Cooking Fat
Sauce
Method
Preparation
- 1
Season the Veal
Pat the veal medallions dry with paper towels and season both sides with salt, black pepper, garlic powder, and dried thyme.
Cooking
- 2
Sear the Medallions
In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter. Once hot, add the veal medallions and sear for about 3-4 minutes on each side until golden brown. Remove the medallions from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the remaining tablespoon of butter and the chopped shallots. Sauté until the shallots are translucent, about 2 minutes. Pour in the red wine and beef broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for about 5-7 minutes until the sauce reduces slightly.
- 4
Combine and Serve
Return the veal medallions to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through. Garnish with chopped fresh parsley before serving.
