Veal Medallions with Calvados Cream & Sautéed Apples
D'Artagnan | Yield: Serves 4
Inspired by the Pays d’Auge region of Normandy, this veal dish highlights the region’s most prominent flavors: Calvados, mushrooms, crème fraîche, and apples. This preparation is also delicious with chicken, poussin, or pork chops.
- 4 tablespoons unsalted butter, divided use
- 2 tablespoons neutral oil (we used avocado oil), divided use
- 8 veal medallions, about 1/2-inch thick, cut from the Tenderloin, Striploin, or Top Round
- Kosher salt & freshly ground black pepper
- 2 shallots, finely chopped
- 1 package Organic Chef’s Mix Mushrooms, trimmed and rough chopped
- 2 teaspoons fresh thyme leaves, divided use
- ¼ cup Calvados
- 1 cup hard apple cider
- 1 container Veal Demi-Glace
- 2 Granny Smith apples, cored and sliced
- ¼ cup crème fraîche
- Heat 1 tablespoon butter and 1 tablespoon oil in a large sauté pan over medium-high flame. Season veal medallions with salt and pepper; brown the veal, in batches if necessary, about 1 minute each side. Remove veal to a rimmed plate and set aside.
- Melt 2 tablespoons butter in the same pan. Add shallots and mushrooms; season with salt and pepper. Sauté until mushrooms are golden and just cooked through, about 6 minutes. Stir in 1 teaspoon of thyme, sauté about 1 minute more. Raise heat to high and carefully add Calvados; cook about 1 minute then add cider. Continue to cook until liquid is reduced by half then stir in demi-glace. Reduce heat to medium. Add veal and any juices that accumulated on the plate back to the pan and simmer until medallions are cooked to medium and sauce has thickened, about 10 minutes.
- While the veal is cooking heat the remaining tablespoon of butter in a medium skillet over medium-high heat. Add apples; season lightly with salt. Sauté until apples are just soft, about 5 minutes. Remove from heat.
- In the last few minutes of cooking, stir crème fraîche and remaining teaspoon of thyme into the veal mixture. Taste for seasoning, adding salt and/or pepper if needed. Serve 2 medallions per person with a portion of sautéed apples and a helping of sauce.