Veal Medallions with Montreal Style Shallot Marinade
Yield:2 servings
Preparation time:15 minutes
Cooking time:10 minutes
Type:
Ingredients
- 4 Quebec Veal medallions, about 70 g (2.5 oz) each and 2.5 cm (1 in) thick
Marinade
- 250 ml (1 cup) wine (white wine: fruity and sharp or red wine: aromatic and smooth)*
- 125 ml (1/2 cup) finely chopped shallots
- 10 ml (2 tsp) Montreal steak spices
- 60 ml (1/4 cup) canola oil
- Pepper to taste
Preparation
- Mix all marinade ingredients in a bowl.
- Put the veal medallions on a plate, pour the marinade on the meat and let it marinate in the refrigerator for 1 hour.
- Remove medallions from marinade and drain.
- Over high heat, make grill marks on both sides of the meat and finish cooking on the top grill or at reduced temperature.
- For light pink veal, remove the steak from the barbecue (BBQ) when the volume of the meat starts to shrink, juices appear on both sides and the internal temperature reaches66°C (150°F). Let it sit for a few minutes before serving.
*You can replace wine with:
160 ml (2/3 cup) beef broth
45 ml (3 tbsp) red wine vinegar
5 ml (1 tsp) sugar
