Veal Medallions With Shallots and Mushrooms Recipe

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Veal Medallions With Shallots and Mushrooms
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Ingredients
12
Count
Nutrition
225
Calories
Total time
45
Minutes
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Ingredients:

  • 4 -5 shallots , about 1 inch in diameter, peeled and sliced in half lengthwise
  • 1 tbsp butter
  • 1 1/2 tbsp flour
  • 6 slices lean bacon
  • 1 lb veal tenderloin, sliced into 1-inch medallions
  • 2 tbsp heavy cream
  • lemon juice , to taste
  • cherry tomatoes

Directions:

  1. Bring the chicken or veal stock to a boil in a medium saucepan. Parboil the shallots for about 3 minutes in the stock, lift out with a slotted spoon and set aside. Turn the heat to low under the stock.
  2. Make a veloute' sauce. In a small saucepan melt the butter over medium heat, add the flour and whisk for a couple of minutes. Add 1 cup of the stock all at once to the roux off heat. Stir over medium heat for about 5 minutes until thickened and saucy. If made ahead of time film with a little milk or stock.
  3. In a medium skillet fry the bacon until crisp, drain on a paper towel, crumble and set aside.
  4. Pour off all but 3 tablespoons of the fat from the skillet, add the shallots and cook over medium low heat until lightly browned, about five minutes. Turn the heat up to medium high, add the mushrooms and stir and toss for about five minutes until browned and softened. Transfer the shallot-mushroom mixture to a plate and tent with foil to keep warm.
  5. Season the veal medallions with salt and pepper. Cook the medallions in the skillet over medium high heat for 1-2 minutes per side. Transfer the veal to a platter and tent with foil to keep warm.
  6. Deglaze the skillet with the wine, scraping up the brown bits, and reduce the liquid by one half. Add the veloute' sauce and reduce the mixture stirring for about 2 minutes. Add the cream and any meat juices that have accumulated on the platter. Reduce the sauce, stirring, for about 1 minute. Stir in the parsley and the lemon juice, salt and pepper to taste.
  7. Nap the medallions with the sauce and garnish the platter with the mushroom-shallot mixture, the bacon and the tomatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 224.79 Kcal (941 kJ)
Calories from fat 68.32 Kcal
% Daily Value*
Total Fat 7.59g 12%
Cholesterol 21.51mg 7%
Sodium 271.16mg 11%
Potassium 663.77mg 14%
Total Carbs 30.96g 10%
Sugars 13.03g 52%
Dietary Fiber 4.44g 18%
Protein 8.85g 18%
Vitamin C 13.1mg 22%
Iron 1.9mg 10%
Calcium 70.3mg 7%
Amount Per 100 g
Calories 73.63 Kcal (308 kJ)
Calories from fat 22.38 Kcal
% Daily Value*
Total Fat 2.49g 12%
Cholesterol 7.05mg 7%
Sodium 88.82mg 11%
Potassium 217.43mg 14%
Total Carbs 10.14g 10%
Sugars 4.27g 52%
Dietary Fiber 1.45g 18%
Protein 2.9g 18%
Vitamin C 4.3mg 22%
Iron 0.6mg 10%
Calcium 23mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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