Veal Medallions with Blueberry Citrus Sauce
Elevate your dining experience with these tender Veal Medallions with Blueberry Citrus Sauce—a sophisticated and flavorful dish that’s perfect for special occasions or indulgent weeknight dinners. Succulent veal medallions are expertly seared to golden perfection and paired with a vibrant sauce made from juicy blueberries, fresh orange juice, and a hint of balsamic vinegar. The subtle sweetness of brown sugar beautifully balances the tangy citrus zest, while fresh thyme adds an aromatic depth. Finished with a luscious glaze thickened to perfection, this dish delivers a delightful contrast of savory and sweet flavors. Ready in just 35 minutes, this gourmet entrée pairs wonderfully with creamy mashed potatoes or roasted vegetables for a truly show-stopping meal. Perfect for those seeking a standout recipe featuring fresh ingredients and bold, harmonious flavors!
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Recipe Information
Ingredients
- 4 pieces veal medallions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 1 cup blueberries, fresh or frozen
- 0.5 cup orange juice, freshly squeezed
- 1 tablespoon zest of an orange
- 2 teaspoons brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1 teaspoon cornstarch
- 2 teaspoons water
Instructions
Season the veal medallions on both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, sear the veal medallions for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside, keeping them warm.
Reduce the heat to medium, add the butter to the skillet, and let it melt.
Sauté the minced shallot and garlic in the butter until fragrant and translucent, about 2-3 minutes.
Add the blueberries, orange juice, orange zest, brown sugar, balsamic vinegar, and thyme to the skillet. Stir to combine.
Bring the sauce to a simmer and let it cook for 5-7 minutes, until the blueberries soften and release their juices.
In a small bowl, mix the cornstarch and water to make a slurry. Add this to the sauce and stir well to thicken it slightly.
Return the veal medallions to the skillet and spoon the sauce over them. Cook for another 2-3 minutes to reheat the veal and let it absorb some of the sauce.
Serve the veal medallions hot, topped with the blueberry citrus sauce. Garnish with additional thyme leaves, if desired.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 2618 mg | 114% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 34.1 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1830 mg | 39% | |
*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.
