Veal Medallions With Chanterelle Mushrooms And Champagne
Elegant veal medallions paired with earthy chanterelle mushrooms and a sparkling champagne sauce, ideal for special occasions or refined dinners requiring rich flavors and delicate textures.
Ingredients
- 2 lb. veal tenderloin, sliced into 8 (4 oz.) filets ⓘ
- 1/2 cup olive oil ⓘ
- 12 oz. chanterelle mushrooms, sliced thinly
- salt to taste
- freshly ground pepper to taste ⓘ
- 4 large button mushrooms, sliced thinly ⓘ
- 3 shallots, peeled ⓘ
- 2 bay leaves ⓘ
- 3 sprigs fresh thyme ⓘ
- 1 medium tomato, sliced in half and coarsely chopped ⓘ
- 1 cup champagne ⓘ
- 3 cups reduced beef stock
- 1 cup all-purpose flour
- 1 tablespoon margarine ⓘ
- 1 bunch fresh chives, chopped finely ⓘ
Instructions
- Place a large skillet on high heat and add 3 tablespoons of olive oil.
- Add the sliced chanterelle mushrooms and sauté until tender, about 5 minutes.
- Season the mushrooms with salt and freshly ground pepper.
- Add 2 more tablespoons of olive oil to the skillet, then add the sliced button mushrooms and shallots.
- Sauté until the mushrooms are browned, about 5 minutes.
- Add bay leaves, thyme sprigs, and chopped tomato to the skillet, stirring well.
- Season as necessary with salt and pepper.
- Pour in 1/4 cup of champagne and add the reduced beef stock, stirring to combine.
- In another pan, lightly flour the veal medallions and sauté until browned and cooked through.
- Finish the sauce with a tablespoon of margarine, stirring until melted and smooth.
- Garnish the dish with chopped fresh chives before serving.
Tips & Substitutions
For an extra depth of flavor, consider marinating the veal in olive oil, salt, and pepper for an hour before cooking. If chanterelle mushrooms are unavailable, substitute with shiitake or cremini mushrooms. Be sure to keep the heat high when sautéing to achieve a nice sear on the veal medallions, similar to techniques used in Beef recipes.
Serving Suggestions
Serve the veal medallions over a bed of creamy polenta or with garlic mashed potatoes for a hearty meal. A side of steamed asparagus or sautéed green beans adds a fresh contrast. This dish pairs beautifully with a crisp white wine, such as a Chardonnay, to complement the flavors of chanterelles and champagne.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the veal and sauce in a skillet over low heat, adding a splash of champagne or beef stock to maintain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Medallions With Chanterelle Mushrooms And Champagne contains roughly 1069 calories, with 31g protein, 129g carbohydrates, and 60g fat. It is an excellent source of vitamin C (907% of the Daily Value), vitamin A (333% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 2583mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of mushrooms for this recipe?
Absolutely! While chanterelles provide a unique flavor, you can use shiitake, cremini, or even porcini mushrooms as substitutes. Just adjust the cooking time slightly based on the type of mushroom you choose to ensure they are tender and flavorful.
What can I serve with veal medallions?
Veal medallions pair wonderfully with a variety of sides. Consider serving them with creamy risotto, roasted vegetables, or a light salad. For a more substantial meal, garlic mashed potatoes or a rich polenta can enhance the flavors beautifully.
How do I know when the veal is cooked properly?
The veal medallions should be cooked to an internal temperature of 145°F for medium-rare. If you prefer them more well done, aim for 160°F. The meat should be lightly pink in the center and very tender when properly cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).