- 8 veal rump medallions (about 2 pounds of veal)
- 1/2 tablespoon mustard
- 1 bouillon cube (crushed into flour)
- Ground pepper to taste
- 2 pounds Russet potatoes
- 7 ounces milk
- 3 tablespoons butter
- Salt to taste
- 6 ounces beef broth
- 1–2 garlic cloves (whole)
- 2 ounces white wine
- 2 tablespoons parsley (minced)
- Marinade veal the night before you plan to make them (or 4-5 hours ahead). Start by spreading mustard on all sides (use hands). Follow with bouillon and ground pepper. Seal everything in with a coat of oil (2-3 tbsp). Cover with saran wrap and leave in the fridge.
- The following day take the veal out, and uncover an hour or so before preparation.
- Peel and quarter potatoes. Place in a pot and cover with water. Bring to a boil on high. Lower the temperature and cook until you can easily cut into them with a fork. (About 15-20 minutes.) Remove from heat and drain. Add milk, butter, and salt. Mash vigorously with a masher or hand mixer until completely smooth (3- 5 minutes).
- In a deep skillet, heat a light film of oil on high. Add veal. Brown on high for 1 minute on each side. Lower to medium and simmer 5 minutes. Add beef broth and simmer another 5-7 minutes. Finally, add white wine, garlic cloves and parsley. Simmer for final 5 minutes. (By this time most of the alcohol will evaporate, and the sauce will thicken.)
- Serve hot over mashed potatoes.
Serving size is about 1 to 1.5 veal medallions.
Prep time for medallions is about 3 minutes, and cook time is about 20 minutes. Make sure you leave the medallions to marinate for at least a few hours. Best if left overnight.
Prep and cook time for mashed potatoes is about 30 minutes.
You can do these parallel to each other.