French Style Herbed Veal Meatloaf Medallions

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine the ground veal, egg, fresh breadcrumbs, minced shallots, chopped parsley, chopped thyme, heavy cream, and Dijon mustard.

3. 3

   Season the mixture with salt and pepper to taste. Mix gently until all ingredients are well incorporated, but do not overwork the meat.

4. 4

   Divide the mixture into 8 equal portions and shape each into a medallion, about 2 cm thick.

5. 5

   In a large skillet, melt the butter over medium heat. Sear the medallions for 1-2 minutes on each side until lightly browned.

6. 6

   Transfer the seared medallions to the prepared baking sheet.

7. 7

   Bake in the preheated oven for 12-15 minutes, or until the internal temperature reaches 70°C (160°F) and the medallions are cooked through.

8. 8

   Remove from the oven and let rest for 5 minutes before serving.

9. 9

   Serve warm, garnished with additional fresh herbs if desired.