Sauté of Medallions

Serves 4
Total preparation time: About 15 minutes

INGREDIENTS

8 (3 oz.) Veal Medallions or 8 (2-3 oz.) Pork Loin Medallions
Salt and freshly ground black pepper to taste
2 tablespoons grapeseed oil or unsalted butter
1/3 cup veal stock or chicken stock

DIRECTIONS

1. Pat the medallions dry with paper towels. Season both sides with salt and pepper.

2. Heat the butter in a large sauté pan over medium-high heat. Sauté the medallions until golden, about 2 minutes per side. Do not crowd the pan-sauté in batches if necessary so that the medallions brown properly. Remove finished medallions to a platter and keep warm in a 180° F oven.

3. Add the stock to the sauté pan, and increase heat to high. Bring to a boil and stir for 2 minutes, until the sauce is slightly thickened. Spoon the finished sauce over the medallions and serve.