Veal Medallions with Onion Marmalade in Port Wine Sauce

This is a very rich an utterly delicious dish. It is a Wolfgang Puck recipe from his San Francisco restaurant Postrio. This is one of those dishes where you really need to have a good relationship with your butcher so you can get nice thick one inch veal loin medallions. The thick tenderloins allow you to sear them to a golden brown without overcooking the veal.

Veal Medallions with Onion Marmalade in Port Wine Sauce Recipe