Medallions of Veal

Michel Lemoine serves up succulent slices of veal with herbed cauliflower and a rich red-wine sauce
By Michel Lemoine
Medallions of Veal
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the vegetables

  • 1 tbsp butter
  • 2 cloves garlic, chopped
  • 1 small cauliflower, trimmed and blanched in salted water until soft
  • 1 tbsp flat leaf parsley, chopped
  • salt and black pepper

For the sauce

  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 tbsp butter
  • 150 ml red wine
  • 400 ml veal stock

For the veal

  • 4 medallions of veal, cut into slices
  • 1 tbsp oil
  • 1 tbsp butter


1. Melt the butter in a pan. Add the garlic and cook for 1 minute. Add the soft cauliflower and crush with a fork. Fry gently until it reaches a golden colour, about 4-5 minutes. Sprinkle with the chopped parsley and season with salt & pepper.

2. For the sauce, sweat the shallots, garlic, bay leaf and thyme with the butter. Add the red wine and reduce by half. Add the veal stock, reduce to a sauce-like consistency and then season with salt and pepper.

3. Season the veal with salt and pepper. Melt the oil and butter in a frying pan, place the medallions in the pan and cook for 2-3 minutes on each side on a medium heat.

4. To serve, place the cauliflower, garlic and parsley in the middle of a plate, making it the same thickness as the medallion. Place the medallion on top and sieve the sauce over the top.

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