Tangerine Veal Medallions

These Tangerine Veal Medallions offer a sophisticated yet approachable dinner option, blending the delicate sweetness of fresh citrus with the rich, savory depth of seared veal. The dish features tender cuts of boneless veal loin, quickly pan-seared to lock in juices before being bathed in a vibrant sauce made from fresh tangerine juice, balsamic vinegar, and aromatic shallots. The addition of crushed pink peppercorns provides a subtle, floral heat that complements the fruitiness without overpowering the meat. This recipe is perfect for a romantic weeknight dinner or a special occasion where you want to impress guests with minimal fuss. The combination of textures and flavorssucculent meat against a glossy, slightly tangy glazecreates a memorable dining experience that feels both elegant and home-style. Serve with roasted vegetables or mashed potatoes to soak up the delicious sauce.

Cooking Method: Boiling

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 253.7

Dietary: Gluten-free

Description

These Tangerine Veal Medallions offer a sophisticated yet approachable dinner option, blending the delicate sweetness of fresh citrus with the rich, savory depth of seared veal. The dish features tender cuts of boneless veal loin, quickly pan-seared to lock in juices before being bathed in a vibrant sauce made from fresh tangerine juice, balsamic vinegar, and aromatic shallots. The addition of crushed pink peppercorns provides a subtle, floral heat that complements the fruitiness without overpowering the meat. This recipe is perfect for a romantic weeknight dinner or a special occasion where you want to impress guests with minimal fuss. The combination of textures and flavorssucculent meat against a glossy, slightly tangy glazecreates a memorable dining experience that feels both elegant and home-style. Serve with roasted vegetables or mashed potatoes to soak up the delicious sauce.

Ingredients

2 tablespoons Pink peppercorns -- crushed
Or 1 tablespoon black peppercorns -- crushed
1 lbs Boneless veal loin
Trimmed of fat
Salt -- to taste
1 tablespoons Olive oil
1 large Shallot -- minced
1 cups Fresh tangerine juice
Or fresh orange juice
2 tablespoons Balsamic vinegar
1 teaspoons Tomato paste
2 scallions Chopped

Directions

1
Pat the veal medallions dry with paper towels and season both sides generously with salt and the crushed pink peppercorns.
2
Heat olive oil in a large skillet over medium-high heat until shimmering.
3
Add veal medallions to the skillet in a single layer, ensuring they do not overlap, and sear for 2-3 minutes per side until golden brown and cooked to desired doneness.
4
Remove veal from the skillet and set aside on a plate, tenting loosely with foil to keep warm.
5
Reduce heat to medium and add minced shallots to the same skillet, sauting for 1 minute until softened and fragrant.
6
Stir in the tomato paste and cook for 30 seconds to deepen its flavor.
7
Pour in the fresh tangerine juice and balsamic vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon.
8
Simmer the sauce for 3-5 minutes, stirring occasionally, until it reduces slightly and coats the back of a spoon.
9
Return the veal medallions to the skillet to coat them in the sauce and warm through for 1 minute.
10
Garnish with chopped scallions and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 253.7kcal

% Daily Value *
Total Fat 10.8g17%
Saturated Fat 3.1g16%
Cholesterol 91.9mg31%
Sodium 120.5mg6%
Total Carbohydrate 6.3g3%
Dietary Fiber 1.9g8%
Sugars 1.4g
Protein 31.8g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If pink peppercorns are unavailable, black peppercorns can be used as a substitute, though they will provide a sharper, less floral heat.

Fresh tangerine or orange juice yields the best flavor; bottled juice may result in a less vibrant sauce.

For a richer sauce, stir in 1 tablespoon of cold butter at the very end of cooking, swirling until melted.

Veal cooks quickly, so monitor the internal temperature closely to avoid overcooking. Aim for 135F (57C) for medium-rare.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth to prevent drying out.

Keywords: veal, tangerine, medallions, balsamic, sauce, shallot, pink peppercorns, dinner, main course, citrus, pan-seared, quick, elegant, easy

Read it online: https://www.chefs-mate.com/recipe/tangerine-veal-medallions/