Veal Medallions with Swiss Cheese From Here

Veal Medallions with Swiss Cheese From Here
  • 8 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 1/2 cup
    (125 mL)

    balsamic vinegar

  • 1/2 cup
    (125 mL)


  • 1 cup
    (250 mL)

    beef broth or demi-glace sauce

  • 1/2 cup
    (125 mL)

    whipping cream (35%)

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • To taste Salt and freshly ground pepper

  • 2 Tbsp.
    (30 mL)


  • 16

    Québec milk-fed veal medallions

  • 12 oz
    (340 g)

    swiss cheese from here, sliced


In a saucepan, bring balsamic vinegar and honey to a boil and simmer for about 5 minutes or until slightly thickened.

Add beef broth or demi-glace sauce, cream and Dijon mustard. Salt and pepper to taste and set aside.

In a frying pan, melt butter over medium heat and cook veal for 2 to 3 minutes per side. Meat should be pink in the centre. Salt and pepper to taste.

Divide Swiss cheese slices evenly among veal medallions, placing on top, and broil a few minutes until cheese melts.

Spoon honey-mustard sauce over veal, and serve with roasted rosemary potatoes, carrots and green beans.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007