- 1 1/2 pounds boneless veal loin, sliced into 8 medallions
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 3/4 cup dry Marsala
- 1/3 cup blanched whole almonds
- 3/4 cup heavy cream
- 4 ripe green figs, trimmed and coarsely chopped (see Note)
- 1 teaspoon fresh lemon juice
- 2 tablespoons finely chopped mint, plus a few sprigs for garnish
- Season the veal loin generously with salt and pepper. Melt the butter in a large, heavy skillet. Add the veal in a single layer and cook over moderate heat, about 6 minutes. Transfer the medallions to a plate, cover loosely with foil and keep warm.
- Pour off all but 1 tablespoon of fat from the skillet. Add the Marsala and almonds and boil over moderately high heat until the Marsala is syrupy, about 5 minutes. Reduce the heat to moderately low, add the cream and chopped figs and cook for 4 minutes, stirring occasionally. Stir in the lemon juice, season with salt and pepper and cook the sauce for 2 minutes longer. Pour in any accumulated juices from the meat and stir in the chopped mint.
- Arrange the medallions on a serving platter and spoon the fig sauce on top. Garnish the veal with mint sprigs and serve immediately.
If you prefer your sauce without fig skins, scoop the flesh out and discard the skins.