Veal medallions with vegetables and mustard sauce

Love it!

Brown the veal medallions on both sides in butter for about 5 minutes. Meanwhile, slice the mushrooms. Wrap the medallions in aluminum foil and set aside. Drain the fat from the pan but leave the leftover browned bits of meat. Add a rounded tablespoon of butter to the pan. Fry the mushrooms until all the liquid has evaporated. Add 3 tablespoons of mustard, 3 tablespoons of water, and 3 tablespoons of light soy sauce. Keep stirring until you have a homogenous sauce. Push the mushrooms off to one side of the pan and add the spinach next to them. Cover the pan with a lid and allow the spinach to wilt. 

Return the meat to the pan along with any juices that have been released from the meat. Heat everything through and serve.

"A delicious classic."

  • 2 veal medallions 

  • 10.5 oz./300 g brown mushrooms 

  • 7 oz./200 g spinach 

From the pantry:

  • soy sauce
  • mustard
  • butter

Cooking time:
20 minutes