Balsamic Rosemary Veal Medallions W Mushrooms and Goats Cheese
Elevate your dinner table with these luxurious Balsamic Rosemary Veal Medallions with Mushrooms and Goat Cheese—a perfect harmony of rich flavors and elegant presentation. Tender veal medallions are marinated in a fragrant blend of balsamic vinegar, fresh rosemary, and garlic, then seared to golden perfection. Sautéed mushrooms, deglazed with white wine, add earthy depth, while a luscious topping of creamy goat cheese melts into the dish for a tangy finish. Garnished with fresh parsley, this gourmet entrée is ready in just 40 minutes and pairs beautifully with roasted vegetables or buttery mashed potatoes. Ideal for special occasions or an indulgent date night, this recipe is a showstopper for any table.
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Recipe Information
Ingredients
- 4 pieces (approximately 4 oz each) Veal medallions
- 3 tablespoons Balsamic vinegar
- 2 sprigs (finely chopped) Fresh rosemary
- 2 cloves (minced) Garlic
- 4 tablespoons Olive oil
- 8 ounces (sliced) Button or cremini mushrooms
- 1 tablespoon Unsalted butter
- 0.25 cup Dry white wine
- 4 ounces (crumbled) Soft goat cheese
- 1 teaspoon (to taste) Salt
- 1 teaspoon (to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
In a small mixing bowl, whisk together the balsamic vinegar, chopped rosemary, minced garlic, and 2 tablespoons of olive oil to form a marinade.
Place the veal medallions in a shallow dish and pour the marinade over them. Cover with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Remove the veal medallions from the marinade, season with salt and pepper, and sear in the hot skillet for 2-3 minutes per side, or until golden brown and cooked to your preferred doneness (internal temperature of 145°F for medium). Transfer the medallions to a plate and cover to keep warm.
In the same skillet, reduce the heat to medium, and add the butter and remaining 1 tablespoon of olive oil.
Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and browned.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the liquid simmer and reduce by half, about 2 minutes.
Return the veal medallions to the skillet and spoon some of the mushroom mixture over them. Sprinkle crumbled goat cheese evenly over the top of each medallion.
Cover the skillet with a lid and cook for an additional 2-3 minutes, or until the goat cheese is warmed and slightly melted.
Remove from heat and garnish with chopped fresh parsley. Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.8 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 310 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2869 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
