SAUTÉED VEAL MEDALLIONS

with Crab Hollandaise and Mushroom Ragout, Mash and Red Wine Port Sauce

1
serves
1 m
PREP TIME
1 m
COOK TIME
1
INGREDIENTS

INGREDIENTS

  • 30ml rice bran oil
  • Salt and pepper, to taste
  • 20 80g veal medallions
  • 100g unsalted butter
  • 1 large onion, finely chopped
  • 400g mixed mushrooms
  • 1 clove garlic, crushed
  • 1 tsp thyme leaves, chopped
  • 15ml CHEF Mushroom Liquid Concentrate Stock (189277)
  • 300ml MAGGI Hollandaise Sauce (187404)
  • 200g cooked crab meat
  • Thyme, to serve

Red Wine and Port Sauce

  • 500ml water
  • 50g MAGGI Classic Rich Gravy Mix (132942)
  • 24g CHEF Red Wine and Port Reduction Paste (189280)

Mashed Potato

  • 800ml water
  • 160g MAGGI Gluten Free Instant Mashed Potato Mix (116507)

METHOD

1.

To make the red wine and port sauce whisk half the water with the MAGGI Classic Rich Gravy Mix until smooth. Then add the rest of the water and place in a saucepan and bring to boil, stirring occasionally. Turn down the heat to simmer for 3 minutes, then add the CHEF Red Wine and Port Reduction Paste and place to one side

2.

Prepare the mashed potato by bringing the water to boil. Then remove from heat and whisk in the MAGGI Gluten Free Instant Mashed Potato Mix. Place to one side

3.

Heat a frying pan with the rice bran oil. Season with salt and pepper, then sauté the veal medallions on both sides until just cooked. Remove from the pan and keep warm

4.

In the same pan melt the butter and sauté over a low heat the onion for 3 minutes. Add the mushrooms, garlic and thyme and sauté until cooked, then add the CHEF Mushroom Liquid Concentrate Stock at the end to season and enhance the mushrooms. Keep warm

5.

Warm the MAGGI Hollandaise Sauce and gently warm the crab meat in a microwave

6.

To serve, place the mash on one side of the plate. Spoon the mushroom ragout on top, then add a veal medallion. Top each medallion with some crab meat, a drizzle of hollandaise sauce and thyme. Pour the red wine and port sauce around the plate

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