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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Veal Tenderloin with a Muscat Wine and Veal Reduction

Source: dLife

Veal tenderloin medallions cooked in a muscat wine and veal reduction sauce with chanterelle mushrooms.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	446.7

Total Carbs	16.2 g

Dietary Fiber	1.2 g

Sugars	1.0 g

Total Fat	22.4 g

Saturated Fat	7.5 g

Unsaturated Fat	1.7 g

Potassium	720.8 mg

Protein	40.3 g

Sodium	325.6 mg

Dietary Exchanges 22.4 Fat, 0.2 Vegetables, 5.1 Meat, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Push 1/2 teaspoon of black pepper onto each medallion and coat with flour.
Place a sauté pan over high heat. Pour in the olive oil and cook the medallions for approximately 4 minutes on each side.
Remove the medallions. Put the mushrooms, Muscat, salt, 1 teaspoon pepper, and veal stock in the same sauté pan and heat for 2 minutes on high heat. Season with salt and pepper and pour the mushroom mixture over the veal.