Veal dijon
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Veal dijon
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63512. Report a problem with this recipe.
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      Title: Veal dijon
 Categories: Meats
      Yield: 2 Servings
      1 lb Veal, cubed medallions
      2 oz Shallots
      1 tb Pepper
      2 oz Honey
      2 oz White wine
      1 oz Butter
      1 tb Salt
      4 oz Dijon mustard
      8 oz Heavy cream
     The cut of veal you use will make a difference in the length of
  time it takes to cook this.  If you use stew meat, plan on letting it
  stew in its juices for up to 1 hour. If you use medallions or better
  cuts, it will go quickly.
     In a heavy bottomed pan saute the butter and shallots and add the
  vea or medallions.  The cubes need to simmer, the medallions will be
  five minutes or so. Remove meat from pan and hold. Deglaze the pan
  with a little wine. Mix the mustard and honey.  Add the cream and
  reduce to desired thickness. Season with salt and pepper. Add sauce
  to meat, heat back together and serve. Serves 2

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Recipe ID 63512 (Apr 03, 2005)

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