Teleći Medaljoni u Umaku (Classic Veal Medallions in Sauce)
Tradicionalno jelo · Croatian
Tender veal medallions pan-seared to perfection and served in a rich, creamy mushroom and white wine sauce. A classic and elegant dish, perfect for special occasions.
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Sastojci
- Veal tenderloin600g
- All-purpose flour2 tbsp
- Butter3 tbsp
- Olive oil1 tbsp
- Onion1 medium
- Garlic2 cloves
- Mushrooms (e.g., button or cremini)200g
- Dry white wine150ml
- Heavy cream200ml
- Beef or veal broth100ml
- Fresh parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Koraci
- 1
Cut veal tenderloin into 2-3 cm thick medallions. Lightly pound them if necessary. Season with salt and pepper.
- 2
Dredge the veal medallions in flour, shaking off excess.
- 3
Heat butter and olive oil in a large skillet over medium-high heat. Sear the veal medallions for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
- 4
Add chopped onion to the same skillet and sauté until softened, about 5 minutes. Add minced garlic and sliced mushrooms, cook until mushrooms release their liquid and start to brown.
- 5
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half.
- 6
Stir in the beef or veal broth and heavy cream. Bring to a gentle simmer and cook for 5-7 minutes, or until the sauce thickens slightly.
- 7
Return the veal medallions to the skillet. Simmer gently in the sauce for another 5-10 minutes, or until the veal is cooked through and tender. Do not overcook.
- 8
Stir in most of the chopped fresh parsley. Season the sauce with salt and pepper to taste.
- 9
Serve the veal medallions immediately, spooning the sauce over them. Garnish with remaining fresh parsley.
