Veal Medallions with Blueberry Citrus Sauce

Elevate your dining experience with these tender Veal Medallions with Blueberry Citrus Sauce—a sophisticated and flavorful dish that’s perfect for special occasions or indulgent weeknight dinners. Succulent veal medallions are expertly seared to golden perfection and paired with a vibrant sauce made from juicy blueberries, fresh orange juice, and a hint of balsamic vinegar. The subtle sweetness of brown sugar beautifully balances the tangy citrus zest, while fresh thyme adds an aromatic depth. Finished with a luscious glaze thickened to perfection, this dish delivers a delightful contrast of savory and sweet flavors. Ready in just 35 minutes, this gourmet entrée pairs wonderfully with creamy mashed potatoes or roasted vegetables for a truly show-stopping meal. Perfect for those seeking a standout recipe featuring fresh ingredients and bold, harmonious flavors!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces veal medallions
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium shallot, finely minced
• 2 cloves garlic, minced
• 1 cup blueberries, fresh or frozen
• 0.5 cup orange juice, freshly squeezed
• 1 tablespoon zest of an orange
• 2 teaspoons brown sugar
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves
• 1 teaspoon cornstarch
• 2 teaspoons water

Directions

Step 1

Season the veal medallions on both sides with salt and black pepper.

Step 2

Heat a large skillet over medium-high heat and add the olive oil.

Step 3

Once the oil is hot, sear the veal medallions for 2-3 minutes on each side until golden brown. Remove them from the skillet and set aside, keeping them warm.

Step 4

Reduce the heat to medium, add the butter to the skillet, and let it melt.

Step 5

Sauté the minced shallot and garlic in the butter until fragrant and translucent, about 2-3 minutes.

Step 6

Add the blueberries, orange juice, orange zest, brown sugar, balsamic vinegar, and thyme to the skillet. Stir to combine.

Step 7

Bring the sauce to a simmer and let it cook for 5-7 minutes, until the blueberries soften and release their juices.

Step 8

In a small bowl, mix the cornstarch and water to make a slurry. Add this to the sauce and stir well to thicken it slightly.

Step 9

Return the veal medallions to the skillet and spoon the sauce over them. Cook for another 2-3 minutes to reheat the veal and let it absorb some of the sauce.

Step 10

Serve the veal medallions hot, topped with the blueberry citrus sauce. Garnish with additional thyme leaves, if desired.

Nutrition Facts

Serving size	(803.3g)

Amount per serving	% Daily Value*
Calories	1364.2

Total Fat 84.8g	0%
Saturated Fat 30.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 402mg	0%
Sodium 2617.6mg	0%
Total Carbohydrate 53.9g	0%
Dietary Fiber 5.5g	0%
Total Sugars 34.1g
Protein 99.3g	0%

Vitamin D 0IU	0%
Calcium 112.5mg	0%
Iron 6.7mg	0%
Potassium 1830.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 28.9%

Carbs: 15.7%