Veal Medallions with Softened Onions

Name: Veal Medallions with Softened Onions (Médaillons de veau à la compote d’oignons)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 8
Cuisine: French
Ingredients: 8 slices of veal, about 5–6 oz. (160 g) apiece, cut from the filet mignon into ½ in. (1-cm) thick medallions; 1 stick plus 2 tablespoons (150 g) butter, plus extra for the truffles; Flour for dusting; Scant ¼ cup (50 ml) Madeira wine; 1 stick plus 2 tablespoons (150 g) butter, plus extra for the truffles; 7 tablespoons (100 g) butter; 3 ½ lb. (1.5 kg) white onions; Salt and pepper; Salt and pepper; 1 oz. (30 g) black truffles, cut into julienne strips; 3 cups (750 ml) crème fraîche or heavy cream; 3 cups (750 ml) crème fraîche or heavy cream; Scant ½ cup (100 ml) dry white wine; Scant ½ cup (100 ml) cream; 2 tablespoons (30 ml) wine vinegar

Médaillons de veau à la compote d’oignons

Preparation info

Serves
8

Difficulty
Medium
Ready in
50 min

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

8 slices of veal, about 5–6 oz. (160 g) apiece, cut from the filet mignon into ½ in. (1-cm) thick meda

Main course

Method

Season the medallions of veal with salt and pepper and dust them lightly with flour. In a low-sided, heavy-bottomed pot, melt the butter and sauté the veal, ensuring the slices remain tender.

When they are just done (they should be ever so lightly browned), arrange them on a serving platter. Cover them with buttered parchment paper and keep warm.

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