Medallions of veal with grapes
Ingredients
Features
Description
Grapes wash and separate the berries from the twigs. Chop the shallots and cook with 1 tablespoon of butter. Pour port wine and evaporate over high heat half. Add the red wine and simmer over low heat about 10 minutes Put the grapes, for 5 minutes, cook on low heat, then remove the grapes and set aside.
Veal Medallions quickly saute for 10 minutes in vegetable oil, while turn them once, salt and pepper. The remaining butter, stir in the sauce with the help of the corolla. Add to taste salt and pepper. Again, add the grapes and heat the sauce, but not boiling. Medallions with sauce lay on a pre-warmed plates.
Translated by site: wday.ru
