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Veal Medallions with Calvados Cream & Sautéed Apples
D' ARTAGNAN14Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. unsalted butter (divided use)
- 2 Tbsp. neutral oil (we used avocado oil, divided use)
- 8 veal medallions
- 1/2 inch tenderloin
- kosher salt
- freshly ground black pepper
- 2 shallots (finely chopped)
- 1 pkg. mushrooms (Organic Chef’s Mix, trimmed and rough chopped)
- 2 tsp. fresh thyme leaves (divided use)
- 1/4 cup Calvados
- 1 cup hard apple cider
- 1 container veal demi glace
- 2 Granny Smith apples (cored and sliced)
- 1/4 cup crème fraîche
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