Veal Dijon
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
veal
cubed medallions |
|
| 2 | ounces |
shallots
|
|
| 1 | tablespoon |
black pepper
|
|
| 2 | ounces |
honey
|
|
| 2 | ounces |
white wine
|
|
| 1 | ounce |
butter
|
|
| 1 | tablespoon |
salt
|
|
| 4 | ounces |
dijon mustard
|
|
| 8 | ounces |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
veal
cubed medallions |
|
| 57.8 | ml/g |
shallots
|
|
| 15 | ml |
black pepper
|
|
| 57.8 | ml/g |
honey
|
|
| 57.8 | ml/g |
white wine
|
|
| 28.9 | ml/g |
butter
|
|
| 15 | ml |
salt
|
|
| 115.6 | ml/g |
dijon mustard
|
|
| 231.2 | ml/g |
heavy whipping cream
|
|
Directions
The cut of veal you use will make a difference in the length of time it takes to cook this.
If you use stew meat, plan on letting it stew in its juices for up to 1 hour.
If you use medallions or better cuts, it will go quickly.
In a heavy bottomed pan sauté the butter and shallots and add the vea or medallions.
The cubes need to simmer, the medallions will be five minutes or so.
Remove meat from pan and hold. Deglaze the pan with a little wine.
Mix the mustard and honey. Add the cream and reduce to desired thickness.
Season with salt and pepper.
Add sauce to meat, heat back together and serve.
Serves 2
