Veal Rump Medallions And Mashed Potatoes

Moist and smooth veal rump medallions simmered in reduction sauce and served over softest mashed potatoes. These veal rump medallions are my go-to recipe when I want something substantial quickly. The caveat is remembering to marinate them at least a few hours ahead, preferably overnight. (While the medallions are done in a jiffy, the wait time is long.) I remember back in the day when marinading seemed daunting. Indeed, there are complicated marinades out there. The trick here is to establish a baseline with a simple one you can use each time. Meaning, look for a two-three ingredient marinade. If you have to go to a specialty store to get all the supplies, run the other way and don’t look back!