The Bright Star Restaurant
James Beard Award winner in 2010 as an American Classic Restaurant
Home of Bama's Best Steak as voted on by the Alabama Cattlemen's Association
The Bright Star
Veal Medallion topped with Creamy Mushroom, Caper berry and White Wine Butter Sauce
4 – 4 oz. veal loin medallions
4 tbsp olive oil
1 pound mushrooms, cleaned and sliced
1 green pepper cut in strips
8 caperberries , quartered (capers may be substituted)
Heat 2 tablespoons olive oil in skillet over medium high heat. Rub each veal medallion with olive oil, using 1 tablespoon for all four medallions. Next season medallions with salt and pepper. Place medallions on skillet and sear two minutes, until one set of grill marks is seared onto medallions. Flip and grill second side 1 additional minute. Move to cooler part of grill and cook 1-2 minutes more, depending on thickness of medallions and personal preference. Reserve and keep warm. Veal can also be finished in 375 degree oven.
In same skillet add remaining tablespoon of olive oil. Return to stove under medium heat and bring to boil, scraping up brown bits from the pan for extra flavor. Add mushrooms, green peppers and caperberries and sauté until tender. Remove from heat and reserve.