Spiced Veal Medallions with Port Sauce and Cauliflower Puree | Quebec Veal
Sauce In a pot, brown the shallot in the butter. Deglaze with the vinegar and reduce by half. Deglaze again with the white wine and the port and reduce. Add the veal stock, honey and thyme, then...
Ingredients
- 2 Quebec Veal filets (about 14 oz [400 g] each)
- 45 ml (3 tbsp) Garno steak spice
- 45 ml (3 tbsp) Garno maple pepper
- 15 ml (1 tbsp) olive oil
- 15 ml (1 tbsp) butter
- 1 French shallot, finely chopped
- 60 ml (¼ cup) sherry vinegar
- 125 ml (½ cup) white wine
- 125 ml (½ cup) port
- 300 ml (1 ¼ cup) veal stock
- 15 ml (1 tbsp) honey
- Thyme
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