Veal medallions in sherry sauce

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 435 Kcal, 32g Protein, 1g Carbohydrates, 32g Fat


  • Medallions
  • 1 shallot
  • 600 g veal fillets 4 medallions, approx. 150 g each
  • 1 tsp oregano leaves
  • 1 tbsp mustard
  • clarified butter for frying
  • 0.25 tsp salt
  • a little pepper
  • Sherry sauce
  • 1 dl dry sherry
  • 1 dl veal stock
  • 100 g butter, cold, cut into pieces
  • salt and pepper to taste

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  • Medallions

    Cut the fillet into four medallions. Finely chop the shallot and oregano, mix with the mustard. Coat the medallions in the mixture, cover and leave to marinate in the fridge for approx. 30 mins. Heat the clarified butter in a frying pan, fry the medallions for approx. 3 mins. on each side, remove from the pan and keep warm.
  • Sherry sauce

    Wipe the cooking fat from the pan, pour in the sherry, loosen any bits that have stuck to the bottom, reduce a little. Add the stock, bring to the boil, reduce the liquid to approx. 50 ml. Remove the pan from the heat and gradually add the butter, stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce. Serve the meat and sauce together.
  • Tip:

    Replace the veal fillet with beef fillet.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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