Veal with Meaux Mustard Sauce
2004 is the last time I went to France with my immediate family and my in-laws (7 people altogether ranging from almost 2 to 74 at the time). For our 2nd week there, we rented a B&B in Provence where we all fell in love with a regional dish, Cassoulet. Oh my!! I’ll have to post a recipe for that another time. This post is all about veal with Meaux mustard sauce. You will surely love it.
Anyway, we had access to the kitchen and I enjoyed cooking up a few special meals while we were there. I loved walking into the little village and doing my shopping at 3-4 local stores instead of one big box store. There is also something transformative about cooking in a kitchen in Provence. This place was so beautiful!
For our last night there, I decided to search through the owner’s cookbooks for a recipe that would be extra special. I found this veal with Meaux mustard sauce and made it for the family. It was so good, that I had to write it down and bring it home. I hope you love it too!
Level of Difficulty: Moderate
Time Required: Prep Time – 10 min; Cook Time – 30-40 min
Ingredients:
6 veal medallions (I use scallopini / veal cutlets instead because it is not that easy to get a nice veal medallion at the local grocery store. You could always do this with pork tenderloin and cut your own medallions about an inch thick and then pound out a little bit)
1 oz clarified butter
3 shallots, minced
1/2 cup port wine
1 cup heavy cream
3T Meaux Mustard (this is a specific mustard from a specific region in France, kind of like Dijon. When I don’t have Meaux, I do use Dijon but it’s better with Meaux Mustard. You can order it here online as you likely won’t find it in local stores.
2T butter cut into small pieces
Preparing the Veal with Meaux Mustard Sauce:
Salt and pepper the veal.
Cook meat over medium heat in clarified butter until golden brown. If using a thick medallion, leave in the pan for the remaining steps. If using a cutlet, then remove and add back later.
Add minced shallots into the pan and sauté for 2-3 minutes.
Add the port wine to deglaze the pan and scrape up any brown bits.
Reduce the port by 1/2.
Add the cream and reduce by about 1/2 as well.
Remove from heat, add mustard and whisk in butter one small piece at a time.
Spoon sauce over veal cutlets.
Menu Idea:
Shown above with red potato and bacon hash and asparagus with Dijon vinaigrette. This went great together because the potatoes helped soak up a bit of the extra sauce and the mustard in the asparagus complimented the mustard in the veal (if using the Meaux mustard, substitute the Dijon mustard in the asparagus with the Meaux). AMAZING dinner!!
Melissa – the veal/ chicken looks great and I will try.. it is very much like other dishes I like to make.
Haven’t had a good football chunking pal since you were at the reunion…Yall come see us. Hope you are very well
Blessings
Gil
Hey Gil!! Let me know how you like it. It is one of my favorites for sure. We’d love to get together again. We miss seeing everyone and that day on the farm was just perfect. If you get a chance, check out my new website on football – trying to get more women to love the sport like I do (www.flipthefield.com). See you soon! – Melissa
Melissa — never checked later to see you got my note and just found this. Great to hear from you and I enjoy your cooking site a lot. I just finished about 4 days of cooking for Thanksgiving spread over a 2 week span– good time and came out pretty well – or so they said. we would love to see all again. It was a fun day before.
Blessings
Gil