Veal Medallions with a Wasabi Herb Butter
Tender, golden-seared veal medallions take center stage in this sophisticated recipe, elevated by a luxurious wasabi herb butter that melts into the meat for a burst of zesty, herbaceous flavor. Perfectly balanced with the mild heat of wasabi, fresh parsley, chives, thyme, and a hint of garlic and lemon, this dish is a masterclass in effortless elegance. Quick to prepare in just 30 minutes, it’s an ideal recipe for impressing guests or treating yourself to a gourmet dinner at home. Pair these veal medallions with creamy mashed potatoes or steamed vegetables for a complete meal that’s as visually stunning as it is delicious. Search keywords like “veal medallions,” “wasabi herb butter,” and “elegant dinner recipes” to find this show-stopping dish!
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Recipe Information
Ingredients
- 4 pieces Veal medallions
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 teaspoon Wasabi paste
- 1 tablespoon Fresh parsley, chopped
- 1 tablespoon Fresh chives, chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Lemon zest
- 1 clove Garlic clove, minced
- 1 teaspoon Lemon juice
Instructions
Season the veal medallions on both sides with salt and freshly ground black pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the veal medallions and sear for 2-3 minutes on each side until golden brown and cooked to your desired doneness. Remove the medallions from the skillet, cover them with foil, and set aside to rest.
In a small mixing bowl, combine the softened unsalted butter, wasabi paste, chopped parsley, chopped chives, fresh thyme leaves, lemon zest, minced garlic, and lemon juice. Mix until well combined.
Shape the wasabi herb butter mixture into a small log using parchment paper or plastic wrap and refrigerate for about 10 minutes to firm up slightly.
Place the skillet (used for cooking the veal) back on medium heat. If needed, add a small additional drizzle of olive oil. Deglaze the pan with 1-2 teaspoons of water or stock, scraping up any browned bits.
Serve the veal medallions on warmed plates. Slice the wasabi herb butter and place a small pat atop each veal medallion, allowing the butter to melt slightly from the heat of the meat.
Optional: Garnish with additional chopped herbs and serve with a side of steamed vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 620 mg | 13% | |
*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.
