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Tuesday
Jun302009

Medallions of Veal with Gran Marnier Reduction

Veal with Gran Marnier2 Veal Medallions
¼ cup blood orange infused olive oil
½ cup Gran Marnier
Salt and Pepper

In a large stick pan over high heat, add the oil and heat until it shimmers. Season the veal with salt and pepper and add it to the pan. Cook until meat is seared on one side, about 4 minutes ( a good trick to know when the meat is seared is to shake the pan. If it moves, it is done. If it is still stuck to the bottom of the pan, it still needs to cook longer). Flip and sear on the other side. Remove the medallions and allow the meat to rest while you finish the sauce.

Reduce heat to low. Add the Gran Marnier (be careful when you add the liquor that you don’t pour any on the flame or else you will end up with Flambé!) Reduce until the sauce is syrupy, about five minutes. Pour over veal and serve.

Recipe notes: This should still work with regular olive oil, I just happened to have blood orange infused olive oil. If you want a more intense orange flavor add 2 Tbs of orange or blood orange juice when you add the Gran Marnier.

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