Southside Bistro Veal Medallions
with Brie and Swedish Lingonberries
Recipe courtesy of Chef Travis Haugen
(Yield: 1 serving)
6 oz. Veal strip loin, cut into 3 equal pieces and pounded*
1 T. Olive oil
3 ea. Brie slices, 1" by 1" by ¼"*
1 T. Lingonberry preserve, homemade if you have it*
3 oz. Demi glace, see recipe below
Demi Glace
4 c. Rich, dark veal or beef stock (homemade preferably)
2 c. Marsala
2 c. Red wine
3 T. Roux
Heat oil in a sauté pan until hot. Sear the medallions to the desired temperature (1 min. per side for medium). Place 1 slice of Brie on each medallion and melt briefly under a hot broiler. Ladel the sauce onto a warm plate and top with veal and cheese. Finish with lingonberry preserves. Serve with scalloped potatoes or mashed potatoes
For demi glace: In a medium saucepan reduce the red wine and Marsala by ¾. Add the stock and reduce by ½. Incorporate roux with a hand blender and simmer for 20-30 minutes, skimming any foam from the top. Season to taste.