Veal Medallions With Fig And Almond Cream Sauce

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1 1/2 pounds boneless veal loin, sliced into 8 medallions

Salt and freshly ground pepper

4 tablespoons unsalted butter

3/4 cup dry Marsala

1/3 cup blanched whole almonds

3/4 cup heavy cream

4 ripe green figs, trimmed and coarsely chopped (see Note)

1 teaspoon fresh lemon juice

2 tablespoons finely chopped mint, plus a few sprigs for garnish

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