8 (3 oz) medallions of lean veal
Salt & freshly ground pepper to taste
6 plum tomatoes, cored
4 Tbsps butter
2 cloves garlic, minced
1 sprig fresh Thyme, or 1/4 tsp dried
1 bay leaf
1/2 cup dry white wine
1 cup chicken broth
2 tsps shallots, finely chopped
Season the veal on both sides with salt and pepper.
Sour cream
Grated parmesan cheese
Diced tomato
Bring enough salted water to a boil to cover the tomatoes. Add tomatoes and let stand for 10 seconds (just long enough to loosen the skin.) Drain and peel. Cut into quarters and scrape away the seeds.
In a skillet large enough to hold the meat in a single layer, heat 1 1/2 tablespoons butter and add the veal, garlic, thyme and bay leaf. Cook over medium heat for 3 to 4 minutes, or until lightly browned. Turn and lightly brown the other side. Remove the meat only and keep warm.
In the same skillet, add the wine and stir, scraping to dissolve the brown particles clinging to the bottom of the pan. Add the broth and any juices that may have accumulated around the veal. Continue to cook until the sauce is reduced by half. Swirl in 1 tablespoon of butter.
In a small pan, heat the remaining butter and add the tomatoes, shallots and salt and pepper to taste. Do not overcook.
To serve, spoon over mashed potatoes or sauted spinach. Top with a dollop of sour cream, shredded parmesan and diced tomatoes.
Meat Dishes