Sauteed Veal Medallions
- 10 Portions
To make the Red wine & Port sauce mix half the water with the MAGGI Rich Gravy Mix with a whisk until smooth. Add the rest of the water and place in a saucepan. Bring to boil, stirring occasionally.
Turn down the heat to simmer for 3 minutes. Add the CHEF Red Wine & Port Reduction and place to one side.
Prepare the MAGGI Instant Mash by bringing the water, to boil. Remove from heat and whisk in the MAGGI Instant Mashed Potato Mix. Place to one side.
Heat a frying pan with the rice bran oil. Season with salt and pepper and saute the veal medallions on both sides until just cooked. Remove from the pan and keep warm.
In the same pan melt the butter and saute over a low heat the onion for 3 minutes. Add the mushrooms, garlic and thyme and cook until cooked. Add the CHEF Mushroom Liquid Concentrate at the end to season and enhance the mushrooms. Keep warm.
Warm the MAGGI Hollandaise sauce. Gently warm the crab meat in a microwave.
To serve place the MAGGI Mash in the centre of the plate. Spoon the mushroom ragout on top. Arrange the veal medallions on top.
Top each medallion with some crab meat. Top the crab with hollandaise sauce and pour the red wine port sauce around.
Red wine sauce
50g MAGGI Classic Rich Gravy Mix
24g CHEF Red Wine & Port Reduction
160g MAGGI GF Instant Mashed Potato Mix
30ml rice bran oil
Salt & Pepper
20 x 80g veal medallions
200g Blue swimmer cooked crab meat
100g unsalted butter
1 large onion, chopped fine
400g mixed mushrooms
1 clove garlic, crushed
1 tsp Thyme leaves, chopped
15ml CHEF Mushroom Liquid Concentrate
300ml MAGGI Hollandaise Sauce