Best Balsamic Rosemary Veal Medallions W Mushrooms And Goats Cheese Recipes

Filet Mignon with Balsamic Syrup and Goat Cheese image

Provided by Giada De Laurentiis

Time 28m

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

Steps:

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Balsamic Rosemary Veal Medallions W. Mushrooms and Goats Cheese image

Provided by The Flying Chef

Categories Veal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

8 small veal scallops (about 400g)
6 large flat brown button mushrooms
150 g goat cheese, sliced into 6 slices
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary leaf, chopped finely
2 garlic cloves, crushed
4 teaspoons balsamic vinegar, Extra
1/2 teaspoon beef stock granules
3 teaspoons sugar

Steps:

Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.
Remove stems from mushrooms and cook in a little butter until tender, set to one side.
Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish.
In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.
Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.
To Serve: Serve atop your favourite mash and drizzle sauce over.

Nutrition Facts : Calories 422.3, Fat 35.9, SaturatedFat 17.4, Cholesterol 59.2, Sodium 387.2, Carbohydrate 9.4, Fiber 0.2, Sugar 8.2, Protein 16.4

Sauteed Veal Medallions with Sage and Mushrooms image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1-1/4 pounds veal tenderloin (also called filet) cut into 8 equal medallions
Salt and freshly ground black pepper to taste
1 cup parboiled pearl onions (frozen are fine)
12 ounces fresh, cleaned, sliced mushrooms such as cremini, portobello, shiitake, oyster, or any combination
1/4 cup dry white wine
1 cup Beef and Veal Stock
3 tablespoons chopped fresh sage leaves
2 ounces Prosciutto ham, thinlysliced and julienne
2 tablespoons whole butter

Steps:

Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;

BALSAMIC ROSEMARY VEAL MEDALLIONS WITH MUSHROOMS AND GOATS CHEESE image

Yield 4

Number Of Ingredients 12

8 small veal scallops (about ¾ lb 400g)
6 large flat brown mushrooms
6 oz
goat's cheese
, (150g) sliced into 6 slices
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary leaves, chopped finely
2 cloves garlic, crushed
4 teaspoons Balsamic vinegar, Extra
½ teaspoon beef stock granules
3 teaspoons sugar

Steps:

1.Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes. 2.Remove stems from mushrooms and cook in a little butter until tender, set to one side. 3.Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. 4.Remove veal to an oven proof dish. 5.In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm. 6.Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese. 7.Serve on top of your favourite mash and drizzle sauce over.