Veal Medallions with Chianti Sauce and Grilled Asparagus

ShallotChianti-SauceAsparagusVeal-Medallions-with-Chianti-Sauce-and-Grilled-Asparagus_An easy recipe for meat lovers, a celebration of the delicate flavour of the veal tenderloin medallions – which lends itself to pairing well with a robust Chianti sauce. The charred, smoky flavour added on the grill widen the grassy essence of asparagus, making them a perfect complement to the meat.

Serves 2


50 g of unsalted butter

1 shallot, finely sliced

70 ml of good Chianti

1 sprig of fresh rosemary

10 trimmed asparagus spears, thin and tender

Zest of ½ unwaxed lemon

1 little bunch of fresh flat-leaf parsley, leaves picked and chopped

2 x 225 g veal tenderloin medallions


Black pepper, freshly ground


Put the shallot, finely chopped, in a small sauce pan and sweat over medium heat in 20 g butter, until translucent.  Add 70 ml of Chianti and season with salt and pepper.  Add the rosemary sprig and let it simmer for 5-6 minutes until reduced to 1/3. Pour the gravy through a sieve, mix with 10 g of butter flakes to a creamy, firm consistence. Return the sieved sauce to the pan and set it aside.

Heat a griddle pan or charcoal grill to high. Place the asparagus on the grill and cook until grill marks appear, for about 4- 5 minutes. Remove the asparagus from the grill, set aside and keep them warm.

Place the veal medallion on the grill and cook for about 2 minutes on each side. The meat should be cooked to medium doneness. Reheat the Chianti sauce, pour two spoonful on each plate and transfer medallions on to it. Season the meat with a pinch of salt.

Arrange the asparagus tips on top of the veal medallions. Melt 20 g of butter and put it in a little bowl  with the lemon zest and a pinch of salt, mix them together. Spoon the butter mixture over the asparagus. Season with some pepper and sprinkle with the freshly chopped parsley.

tempting-spoon-pattern-RED-03TEMPTING TIPS

To match the flavour of the wine sauce this recipe is great accompanied by a glass of Chianti. If you have extra time, marinate your veal medallions for a couple of hours. For the marinade you need 200 ml of Chianti, 1 quartered shallot, 1 rosemary sprig, a pinch of freshly ground pepper. Combine all ingredients in a plastic zipper bag and shake to combine. Place your medallions in the bag and make sure the meat is covered by the marinade. Place the bag in the fridge gently shaking it occasionally.


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