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Veal Medallions with Swiss Cheese From Here https://www.metro.ca/userfiles/image/recipes/medaillons-veau-suisse-5458.jpg PT20M PT10M PT30M
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.
8
1/2 cup (125 mL) balsamic vinegar 1/2 cup (125 mL) honey 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) butter 16 Québec milk-fed veal medallions 12 oz (340 g) swiss cheese from here, sliced
Veal Medallions with Swiss Cheese From Here

Veal Medallions with Swiss Cheese From Here

Rate this recipe
7 Votes
  • Gluten-free
8
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    balsamic vinegar
  • 1/2 cup
    (125 mL)
    honey
  • 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)
    butter
  • 16
    Québec milk-fed veal medallions
  • 12 oz
    (340 g)
    swiss cheese from here, sliced
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Beer and meal pairing

Robust & malty

Robust & malty

Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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