Creamy Blue Cheese Veal Medallions
Indulge in a culinary delight with these Creamy Blue Cheese Veal Medallions. Tender veal scallops are sautéed to perfection and paired with a rich, velvety blue cheese sauce that takes your taste buds on an unforgettable journey. This dish combines the savory depths of brandy and the brightness of fresh parsley for an elegant finish, making it perfect for special occasions or a cozy dinner at home. Share this exquisite recipe with friends and family, and watch them savor every bite.
N/A
Servings
515
Calories
8
Ingredients
Ingredients
Butter
2 tablespoons (Melted)
Veal Scallops
1 1/2 lbs (Seasoned with salt and pepper)
Brandy
1 1/2 tablespoons (Added to deglaze skillet)
Beef Stock
1 1/2 cups (Liquid)
Chicken Stock
1 1/2 cups (Liquid)
Whipping Cream
1 1/2 cups (Liquid)
Blue Cheese
1 3/4 cups (Crumble)
Fresh Parsley
To taste (Chopped, for garnish)
Instructions
1
In a large heavy skillet, melt the butter over high heat until foamy.
2
Season the veal scallops generously with salt and pepper on both sides.
3
In batches, add the veal to the hot skillet and cook for about 2 minutes on each side, or until golden brown.
4
Carefully transfer the cooked veal to a serving platter and cover with foil to keep warm.
5
In the same skillet, pour in the brandy and bring to a boil, scraping up any browned bits from the bottom of the pan for added flavor.
6
Add both beef and chicken stocks to the skillet, and let the mixture boil until it reduces to about 1 cup, which should take around 10 minutes.
7
Stir in the whipping cream and continue boiling until the sauce thickens slightly, approximately 12 minutes.
8
Reduce the heat to medium-low, and add the crumbled blue cheese, whisking until fully melted and integrated into the sauce.
9
Allow the sauce to simmer gently, thickening to a desirable consistency for about 8 minutes.
10
Taste and season the sauce with additional salt and pepper as needed.
11
To serve, spoon the luscious blue cheese sauce generously over the veal medallions, and sprinkle with fresh chopped parsley for added flavor and presentation.
Nutrition Information
36g
Fat
7g
Carbs
38g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Blue Cheese Veal Medallions?
It is an elegant dish featuring tender veal scallops sautéed to perfection and topped with a rich, velvety blue cheese sauce flavored with brandy and fresh parsley.
How many calories are in one serving of this veal dish?
This recipe contains 515 calories per serving.
What is the protein content of the Creamy Blue Cheese Veal Medallions?
The dish provides 38g of protein per serving.
How much fat does this recipe contain?
This recipe contains 36g of fat.
Is this a low-carbohydrate meal?
Yes, it is relatively low in carbohydrates with only 7g per serving.
What quantity of veal is required for this recipe?
You will need 1 1/2 lbs of veal scallops.
What type of cheese is used in the sauce?
The recipe uses 1 3/4 cups of crumbled blue cheese.
How is the pan deglazed for the sauce?
The pan is deglazed using 1 1/2 tablespoons of brandy, scraping up the browned bits for added flavor.
What types of stock are used for the sauce base?
The recipe calls for a combination of 1 1/2 cups of beef stock and 1 1/2 cups of chicken stock.
How much whipping cream is needed?
The sauce requires 1 1/2 cups of whipping cream.
How long should I cook the veal scallops?
Cook the veal in batches for about 2 minutes on each side or until they are golden brown.
What should I do with the veal while making the sauce?
Transfer the cooked veal to a serving platter and cover it with foil to keep it warm.
How much should the stock mixture be reduced?
The stock mixture should be boiled until it reduces to approximately 1 cup, which takes about 10 minutes.
At what stage is the blue cheese added?
The blue cheese is added after the cream has been stirred in and the sauce has thickened slightly.
What heat setting is used when melting the blue cheese?
The heat should be reduced to medium-low before adding and whisking in the crumbled blue cheese.
How long does the final sauce need to simmer?
The sauce should simmer gently for about 8 minutes to reach the desired consistency.
How is the dish garnished?
The dish is garnished with fresh chopped parsley sprinkled over the sauced veal medallions.
How many ingredients are in this recipe?
There are 8 ingredients: butter, veal scallops, brandy, beef stock, chicken stock, whipping cream, blue cheese, and fresh parsley.
Is this recipe suitable for special occasions?
Yes, it is tagged as an elegant dinner and fine dining recipe, making it perfect for special events.
What is the role of brandy in this recipe?
Brandy is used to deglaze the skillet, incorporating savory browned bits from the veal into the sauce.
Can I use only one type of stock?
The recipe specifies using both beef and chicken stocks for a balanced flavor profile.
Is the veal seasoned before or after cooking?
The veal scallops should be seasoned generously with salt and pepper on both sides before being added to the hot skillet.
How much butter is used to sauté the veal?
Two tablespoons of butter are melted over high heat until foamy for sautéing.
What kind of skillet is recommended?
A large heavy skillet is recommended for even heating and proper browning.
How long does the sauce boil after adding the whipping cream?
The sauce boils for approximately 12 minutes after adding the cream until it thickens slightly.
What tags are associated with this recipe?
Tags include veal, blue cheese, creamy sauce, elegant dinner, comfort food, gourmet recipe, quick meals, fine dining, and savory dish.
Is salt and pepper added to the sauce?
Yes, you should taste and season the sauce with additional salt and pepper as needed before serving.
How do you serve the sauce?
The luscious blue cheese sauce should be spooned generously over the veal medallions.
Can this be considered a gourmet recipe?
Yes, it is specifically tagged as a gourmet recipe and a fine dining dish.
What is the primary flavor profile of this dish?
The dish is savory and rich, combining the deep flavors of reduced stock and brandy with the sharp creaminess of blue cheese.