Page 91 - The Secrets Of Vinegar

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SecretsVINAIGRE VINAIGRE
Barbecued Marsala-Apple Cider Vinegar Veal Medallions
A true classic, cooked on the barbecue.
Difficulty
Prep time
25 minutes
Cook time
12 minutes
Ingredients
Serves 4
• 1 1⁄2 lb (675 g) veal medallions • 2 tbsp (30 ml) olive oil
• 2 tsp (10 ml) balsamic vinegar • 1 shallot, minced
• 2 tbsp (30 ml) butter
• 1⁄4 cup (60 ml) Marsala wine
• 3⁄4 cup (180 ml) store-bought veal stock
• 4 asparagus spears, cut diagonally into thirds • 2 artichoke hearts, patted dry and quartered • 4 sundried tomatoes, julienned
• 2 tbsp (30 ml) olive oil
Preparation
• Preheat barbecue.
• Coat veal medallions in oil and vinegar before cooking. Barbecue for 2 minutes on each side; remove from grill and keep warm.
• In a skillet, sauté onions in butter. Deglaze with Marsala, add veal stock, and reduce sauce until it thickens. Season and set aside.
• In a skillet, sauté the asparagus, artichokes and dried tomatoes in olive oil.
• Arrange veal on four warmed plates and serve with sauce and sautéed asparagus, artichokes, and sundried tomatoes.
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