When we bought our rack of veal on Valentine's Day - that's 2007 - we froze a couple of chops and a couple of medallions off the rack (as it were). The chops got cooked the following June, but we only just found the little packet of medallions in the freezer. They don't seem to have suffered much, and they defrosted nicely.
Everything was done very gently and simply. We sliced a bulb of fennel up thin, and braised it in water and a little white wine until it was soft. (If we weren't soft, we wouldn't have forgotten we had veal stock cubes in the fridge, and used that.)
While that was going, we patted the veal medallions with fresh thyme leaves, white pepper, and a little salt, and pan-fried them in butter and oil. We set them on plates in the warming oven, and fried up some sliced mushrooms in the same pan, with a little more butter and fresh thyme. When they were dark, we took them out, deglazed the pan with a splash of white wine, and added some heavy cream to boil and reduce. Then returned the mushrooms to the pan, tossed, and piled the result on each medallion, with the tender, sweet fennel on the side.
Exquisite, especially for something that's been in the freezer for over a year.
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