Veal Medallions with Blueberry Port Sauce
Veal with Blueberry Port Sauce made with Lac St-Jean (Quebec) blueberries is perfect at this time of year. The sweetness of the blueberries and port is the perfect accompaniment for veal tenderloin.
Servings 4 servings
Ingredients
- 1.5 lbs veal tenderloin
For the marinade:
- 2 tablespoons olive oil
- 1/2 cup blueberries
- 4 branches rosemary
- 1/2 cup red port
- 2 tablespoons minced garlic
- 2 tsp freshly ground pepper
- salt to taste
Instructions
- In a small bowl, combine all of the marinade ingredients and stir. If you have purchased a whole piece of veal tenderloin, slice into 1-inch pieces. Place your veal medallions in a shallow dish and cover with the marinade. Refrigerate for at least two hours.
- Heat your grill on medium high. Remove the veal from the marinade, reserving the marinade. Grill the veal until desired level of doneness, preferably medium or the meat will become tough. Add salt, to taste.
- Meanwhile pour the reserved marinade in a small sauce pan. Bring to a boil then lower to a simmer and cook until thickened, about 5 minutes. Remove the rosemary branches. Serve the veal with the blueberry sauce.