Veal medallions with blueberries and Porto sauce

Grain Fed veal, Milk Fed Veal
Veal butt tenderloin
15 min Preparation
25 min Cooking
4 Portions

This tender veal medallion, paired with a rich and fruity Porto and blueberry sauce, is especially enticing when fresh blueberries are in season. But don’t worry—this dish can be prepared year-round using frozen blueberries, delivering the same delightful flavours. Best served medium rare to showcase the veal’s tenderness.

photo and recipe: Émilie Gaillet

https://www.instagram.com/p/DACDVD9qX96/

Ingredients

  • 1 Famille Fontaine veal tenderloin, cut into 8 equal medallions
  • 45 ml (3 tablespoons) butter
  • 15 ml (1 tablespoon) olive oil
  • 2 French shallots, finely chopped
  • 125 ml (½ cup) port wine
  • 500 ml (2 cups) demi-glace sauce
  • 250 ml (one cup) blueberries fresh in season or frozen

Preparation

  1. Cut veal tenderloin into 8 equal medallions.
  2. Heat oil and butter in a frying pan over medium heat.
  3. Cook veal medallions 4-5 minutes on each side. Place on a baking sheet and cover with aluminum foil. Set aside.
  4. In the same pan, sauté the French shallot for 2-3 minutes.
  5. Deglaze pan with port wine, then add demi-glace sauce. Simmer until reduced by a third. Remove the pan from the heat, add the blueberries and set aside.
  6. Divide the veal medallions between the plates. Generously coat each medallion with blueberry sauce.

Side dishes

Tips and Tricks

You can find a ready-to-use demi-glace sauce at your local grocery store.