Veal Medallions with Fig and Almond Cream Sauce
- SERVINGS: 4
- 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.
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