Jul 14 2026
Restaurants›Restaurante Tio Pepe›Medallones De Ternera Sevillana Recipe

Medallones De Ternera Sevillana Recipe

Inspired by Restaurante Tio Pepe
Time1h 10m
Serves4

MEDALLIONS OF VEAL SLOWLY SIMMERED IN RED WINE WITH MUSHROOMS AND SPANISH OLIVES.

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Ingredients

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Main Ingredients

Seasoning

Method

Preparation

  1. 1

    Prepare the Ingredients

    Finely chop the onion and mince the garlic. Slice the mushrooms and olives.

Cooking

  1. 2

    Sear the Veal

    In a large skillet, heat the olive oil over medium-high heat. Season the veal medallions with salt and black pepper. Add the medallions to the skillet and sear for about 3-4 minutes on each side until browned. Remove the veal from the skillet and set aside.

  2. 3

    Sauté Vegetables

    In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent. Add the sliced mushrooms and cook for an additional 3-4 minutes until softened.

  3. 4

    Deglaze and Simmer

    Pour in the red wine and stir to deglaze the skillet, scraping up any browned bits from the bottom. Allow the wine to reduce for about 5 minutes. Then add the beef broth, olives, dried thyme, and bay leaf. Stir to combine.

  4. 5

    Slowly Cook the Veal

    Return the seared veal medallions to the skillet, ensuring they are submerged in the sauce. Cover the skillet and reduce the heat to low. Simmer for 30-40 minutes until the veal is tender and the flavors meld together.

  5. 6

    Serve

    Remove the bay leaf before serving. Plate the veal medallions and spoon the mushroom and olive sauce over the top. Serve warm.

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