Medaillons de Veau Orloff “Maxim’s”

Veal Steaks with Wine Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 6 slices fillet of veal (about ¼ pound each)
  • salt and freshly ground black pepper


Season the steaks with salt and freshly ground black pepper; dust them lightly with flour, and sear on both sides in a shallow pan containing 4 tablespoons melted butter. Lower the heat and cook slowly for 10 to 12 minutes. Remove from pan and keep hot.

Chop the shallots and soften them in t