Veal Saint Andre
Elevate your dining experience with Veal Saint Andre, a luxurious French-inspired dish that combines tender veal medallions with the creamy richness of Saint Andre cheese. Perfectly seared and simmered in a luscious sauce made of dry white wine, heavy cream, and chicken stock, this meal is infused with aromatic garlic and finished with the indulgent melt of triple-cream cheese. Serve it topped with a sprinkle of fresh parsley for a touch of brightness, and pair with buttery mashed potatoes, steamed vegetables, or crusty bread to soak up every drop of the velvety sauce. Ready in under 45 minutes, this elegant recipe is ideal for an intimate dinner or special occasion, balancing refined flavors with effortless preparation. Indulge in a restaurant-worthy classic that’s sure to impress your guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Veal medallions
- 150 grams Saint Andre cheese
- 50 grams All-purpose flour
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 120 milliliters Dry white wine
- 240 milliliters Heavy cream
- 120 milliliters Chicken stock
- 2 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Season the veal medallions on both sides with salt and pepper.
Dredge the veal medallions lightly in flour, shaking off any excess flour.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
Add the veal medallions to the skillet and cook for 2-3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Deglaze the skillet by adding the white wine and scraping the bottom of the pan to release any browned bits. Let the wine simmer for 2-3 minutes until reduced by half.
Add the chicken stock and heavy cream to the skillet, stirring to combine. Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Slice the Saint Andre cheese into small portions and slowly add it to the skillet, stirring as it melts into the sauce.
Return the veal medallions to the skillet and spoon some sauce over them. Cover the skillet and let the veal simmer in the sauce for 5-7 minutes, until cooked through and heated.
Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
Transfer the veal medallions to individual serving plates, spoon the sauce over the top, and garnish with fresh parsley if desired.
Serve immediately with your choice of sides, such as mashed potatoes, steamed vegetables, or a crusty baguette.
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.8 g | 318% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1689 mg | 36% | |
*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.
