Medaillons de Veau Orloff “Maxim’s” from The Robert Carrier Cookbook by Robert Carrier
Season the steaks with salt and freshly ground black pepper; dust them lightly with flour, and sear on both sides in a shallow pan containing 4 tablespoons melted butter. Lower the heat and cook sl...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 8 tablespoons dry white wine
- butter
- 8 tablespoons port
- salt and freshly ground black pepper
- 1 tablespoon flour
- 6 slices fillet of veal (about ¼ pound each)
- 8 tablespoons stock
- 6 shallots
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