Veal Medallions with Fig and Almond Cream Sauce

Name: Veal Medallions with Fig and Almond Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters blanched whole almonds; 4 ripe green figs, trimmed and coarsely chopped (see Note); 177 milliliters heavy cream; 1 teaspoon fresh lemon juice; 177 milliliters dry Marsala; 2 Tbsps finely chopped mint, plus 3 sprigs for garnish; 4 servings Salt and freshly ground pepper; 4 Tbsps unsalted butter; 680 grams boneless veal loin, sliced into 8 medallions

Veal Medallions with Fig and Almond Cream Sauce might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 704 calories, 36g of protein, and 49g of fat per serving. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of blanched almonds, figs, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the marsala you could follow this main course with the Sticky orange & marsala pudding as a dessert.

Instructions

Season the veal loin generously with salt and pepper. Melt the butter in a large, heavy skillet.

Ingredients you will need

Salt And Pepper

Butter

Veal

Equipment you will use

Frying Pan

Add the veal in a single layer and cook over moderate heat, about 6 minutes.

Ingredients you will need

Veal

Transfer the medallions to a plate, cover loosely with foil and keep warm.

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Aluminum Foil

Pour off all but 1 tablespoon of fat from the skillet.

Equipment you will use

Frying Pan

Add the Marsala and almonds and boil over moderately high heat until the Marsala is syrupy, about 5 minutes. Reduce the heat to moderately low, add the cream and chopped figs and cook for 4 minutes, stirring occasionally. Stir in the lemon juice, season with salt and pepper and cook the sauce for 2 minutes longer.

Ingredients you will need

Salt And Pepper

Lemon Juice