Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
12 (1/2-inch) medallions cut from the tenderloin
2 ounces lump crabmeat (shells removed)
1 ounce parsley, chopped
1 ounce garlic, minced
6 ounces pecans, chopped
2 ounces flour
Stax Seasoning, to taste
3 dashes Worcestershire sauce
juice from 2 lemons
1 ounce shallots, chopped
2 ounces chicken stock
dash Tabasco
1 teaspoon rosemary, chopped
2 ounces unsalted butter, cubed
3 ounces clarified butter
Directions:
Place medallions between two sheets of plastic wrap and gently pound until 1/16th
inch wide.
In a hot pan sauté pecans in 1 ounce clarified butter. When browned, add 1 dash
of Worcestershire. Stir pecans and remove from pan and reserve.
In a separate hot skillet, add 2 ounces clarified butter. Season veal medallions
with 1 sprinkle of Stax seasoning for each medallion, dust medallions with flour
and sauté approximately one minute on each side.
Remove medallions to a warm platter. Continue this process until all medallions
are cooked.
Do not clean the pan because you want the remaining juices in your sauce. Also,
the flour will thicken as your sauce simmers.
Reduce the heat to medium, melt
the unsalted butter and add the garlic, rosemary, shallots, parsley, chicken
stock, and crabmeat to the same skillet in which you browned the medallions.
Add 2 dashes Worcestershire, 1 dash Tabasco, pecans, and lemon juice to sauce.
Simmer.
At this point, place 2 warm veal scallops on six plates.
Pour the sauce over the veal medallions.
