Beef veal in a pan
Description
The recipe won't take much time. Simply pan-fried delicious meat is the perfect main course on its own. And medallions made from premium veal are nothing short of a culinary masterpiece! When cooking veal in a skillet, you don't necessarily need to prepare a mushroom tartare. You could also make a berry sauce—especially one made from cranberries and blackcurrants. Decide what kind of steak you prefer: well-done or rare—I recommend medium. Check out the recipe. Serve hot.
Instructions
- 1
Step 1
Rinse the meat and trim off all the veins.
- 2
Step 2
Cut the steak across the grain. Shape the medallions with your hands.
- 3
Step 3
Season the meat with black pepper, minced garlic, and basil, and add a little vegetable oil (olive oil can be used).
- 4
Step 4
While the meat is marinating, peel and slice the mushrooms.
- 5
Step 5
First, sauté finely chopped white mushrooms, then add cream (I use 33% cream), salt, and pepper; simmer for about 15 minutes. This will be the sauce. In another skillet, sauté coarsely chopped mushrooms with thyme and garlic.
- 6
Step 6
On a well-heated grill pan, sear the steaks on both sides until cooked through.
- 7
Step 7
Remove the meat from the heat. Place slices of butter on the steaks, cover with foil, and let the meat rest for about 7 minutes. Our veal steak is ready! Serve with mushroom sauce and tartar sauce. Garnish with fresh herbs. Boiled potatoes can also be served as a side dish.