Ternera A La Coruñesa Recipe
Tender veal medallions sautéed in a wine and brandy sauce with mushrooms
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Sauté 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 sauté for about 3-4 minutes on each side until browned and cooked to your desired doneness. Remove from the skillet and set aside.
- 3
- 4
Make the Sauce
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.
- 5
Combine and Serve
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.
