Page 91 - Ancestral - The Secrets of Vinegar

Les du du SecretsVINAIGRE VINAIGRE VINAIGRE Les Barbecued Marsala-Apple Cider Vinegar Veal Medallions
A true classic cooked on the barbecue Difficulty
Prep time
Cook time
Ingredients
Serves 4
25 minutes
12 minutes
Preparation
• Preheat barbecue • Coat veal medallions in in in in oil and vinegar before cooking Barbecue for for 2 minutes
on on each side remove from grill and keep warm • In a a a a a a a a a skillet sauté onions in butter Deglaze with Marsala add veal stock and and reduce sauce until it it thickens Season and and set aside • In a a a a a a a a skillet sauté the asparagus artichokes and dried tomatoes in olive oil • Arrange veal on four warmed plates and and serve with sauce and and and sautéed asparagus artichokes and and sundried tomatoes • 1 1⁄2 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 91