Istrian Truffles

VEAL MEDALLIONS IN TRUFFLE SAUCE

Veal medallions in truffle sauce are a sophisticated and luxurious lunch that will impress all meat and truffle lovers. This recipe combines tender veal with the rich and intense flavor of truffles, creating a perfect balance between the tenderness of the meat and the strong flavors of the sauce. Ideal for festive meals or special occasions.

Ingredients (for 2 people):

2 veal medallions
30 g of black truffle
50 ml olive oil
100 ml cooking cream
1 small onion, finely chopped
1 tablespoon butter
50 ml white wine
Freshly ground black pepper
Fresh parsley for garnish

Preparation:

Preparing the medallions: Over medium-high heat, melt the butter and olive oil in a pan. Place the veal medallions in the pan and fry them for about 4-5 minutes on each side until golden brown. Salt and pepper to taste.
Preparing the sauce: In the same pan, add finely chopped black onion and fry until soft. Then add white wine and let the alcohol evaporate.
Adding cream and truffles: Add the cooking cream and let the sauce come to a boil. Add grated black truffle to the sauce (reserve some for garnish).
Finalization: Return the medallions to the pan with the sauce and cook for a few more minutes, occasionally basting the meat with the sauce.
Serving: Serve the medallions on plates with the sauce, and sprinkle a little more grated truffle and fresh parsley on top.

Serving tip:
This dish pairs perfectly with roasted potatoes or creamy mashed potatoes. We recommend a light red wine, such as Teran, for an even better experience.