6 veal medallions
To taste - salt, pepper
1 tbsp. oil
1 1/2 c. port wine
3/4 c. brown veal stock or chicken stock
3/4 c. heavy cream
1 tbsp. unsalted butter
Lemon juice

Season veal with salt and pepper. Heat oil in skillet. When hot saute veal in 2 batches, 3 minutes on each side. Transfer onto warning tray and keep warm.

Deglaze skillet with port wine over high heat. Reduce until 1/2 cup remains. Add stock, cream and continue to reduce over medium heat until slightly thickened. Take off heat and slowly whisk in 4 tablespoons butter, 1 small piece at a time. Adjust seasoning. Add drops of lemon juice to taste.