Prepare the Ingredients

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 sauté for about 3-4 minutes on each side until browned and cooked to your desired doneness. Remove from the skillet and set aside.

Sauté the Veal

In the same skillet, add the minced garlic and sliced mushrooms. Sauté for about 5-6 minutes until the mushrooms are tender and have released their moisture.

Cook the Mushrooms

Pour in the white wine and brandy, stirring to deglaze the pan. Let it simmer for about 2-3 minutes until the alcohol has evaporated and the sauce thickens slightly.

Make the Sauce

Return the veal medallions to the skillet and spoon the sauce over them. Cook for an additional minute to heat through. Garnish with chopped fresh parsley and serve immediately.

Combine and Serve

veal medallions

olive oil

mushrooms

white wine

brandy

garlic

salt

black pepper

fresh parsley

TERNERA A LA CORUÑESA

Make TERNERA A LA CORUÑESA Recipe in just 30m. Tender veal medallions sautéed in a wine and brandy sauce with mushrooms

Ternera A La Coruñesa Recipe

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