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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.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1 1/2 Fat , 1/2 Vegetables , 5 1/2 Meat , 1 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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1 tbsp  black pepper
1 1/2 lb  veal tenderloin medallions
0 1/2 cup  white all purpose flour
2 tbsp  extra virgin olive oil
4 oz  fresh mushrooms
2 floz  Muscat wine
6 oz  demi-glace sauce
1 pinch  salt and pepper
  1. Push 1/2 teaspoon of black pepper onto each medallion and coat with flour.
  2. Place a sauté pan over high heat. Pour in the olive oil and cook the medallions for approximately 4 minutes on each side.
  3. 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.

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