Veal Medallions with Nino Berqese Sauce

By dyannucci

MA
source: dartangna.com

Serve with garlic mashed potatoes and sauted spinach

can also do with pork

Ingredients

• 1/2 cup small diced pancetta or prosciuitto
• 2 Tbsp butter
• 1 tsp garlic
• 3/4 cup vodka
• 4 cups veal stock
• 1 cup heavy cream
• Salt and pepper
• 2 Tbsp Italian parsley, chiffonade

Preparation

Step 1

In a large sauce pot, heat butter. Add pancetta and saute until
golden brown (3-5 minutes), stirring occasionally.

Add garlic and lightly brown, about 1 minute. Deglaze the pan with vodka (use
extreme caution - remove away from flame).

Add veal stock and simmer for 2-3 minutes. Add cream and parsley and simmer
approximately 2-3 minutes. Season with salt and pepper.

For the Veal:
Veal tenderloin, cut into 1/2" thick medallions or can use veal Butt tenderloins( veal round steak)
1/4 cup grapeseed oil
In a large saute pan heat grapeseed oil and 1 1/2 tblspn butter overhigh heat. Add the veal and saute for approximately 2-3 minutes per side basting with butter. At end add chopped rosemary and thyme. Season
with salt and pepper. Transfer to serving plate and top with sauce.

Can also grill finish in 400 oven for 2 to 3 minutes