Sauteed Veal Medallions

This recipe is straight from Bidfood's 'Sophisticated Opulence' range. Sauteed Veal Medallions, alongside Crab Hollandaise with a Mushroom Ragout, Mash and Red wine Port sauce
  • 10 Portions


While this recipe contains gluten free ingredients it may not be suitable for a gluten free diet. Please check all ingredients listed to ensure this recipe will meet your needs for gluten free.

Red wine sauce

  • 50g MAGGI Classic Rich Gravy Mix
  • 500ml water
  • 24g CHEF Red Wine & Port Reduction

Mashed Potato

  • 160g MAGGI GF Instant Mashed Potato Mix
  • 800ml water


  • 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


  1. 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.
  2. Turn down the heat to simmer for 3 minutes. Add the CHEF Red Wine & Port Reduction and place to one side.
  3. 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.
  4. 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.
  5. 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.
  6. Warm the MAGGI Hollandaise sauce. Gently warm the crab meat in a microwave.
  7. To serve place the MAGGI Mash in the centre of the plate. Spoon the mushroom ragout on top. Arrange the veal medallions on top.
  8. Top each medallion with some crab meat. Top the crab with hollandaise sauce and pour the red wine port sauce around.