Yield 4 servings Number Of Ingredients 10 Steps:
Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;
Time 45m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Bring the chicken or veal stock to a boil in a medium saucepan. Parboil the shallots for about 3 minutes in the stock, lift out with a slotted spoon and set aside. Turn the heat to low under the stock. Make a veloute’ sauce. In a small saucepan melt the butter over medium heat, add the flour and whisk for a couple of minutes. Add 1 cup of the stock all at once to the roux off heat. Stir over medium heat for about 5 minutes until thickened and saucy. If made ahead of time film with a little milk or stock. In a medium skillet fry the bacon until crisp, drain on a paper towel, crumble and set aside. Pour off all but 3 tablespoons of the fat from the skillet, add the shallots and cook over medium low heat until lightly browned, about five minutes. Turn the heat up to medium high, add the mushrooms and stir and toss for about five minutes until browned and softened. Transfer the shallot-mushroom mixture to a plate and tent with foil to keep warm. Season the veal medallions with salt and pepper. Cook the medallions in the skillet over medium high heat for 1-2 minutes per side. Transfer the veal to a platter and tent with foil to keep warm. Deglaze the skillet with the wine, scraping up the brown bits, and reduce the liquid by one half. Add the veloute’ sauce and reduce the mixture stirring for about 2 minutes. Add the cream and any meat juices that have accumulated on the platter. Reduce the sauce, stirring, for about 1 minute. Stir in the parsley and the lemon juice, salt and pepper to taste. Nap the medallions with the sauce and garnish the platter with the mushroom-shallot mixture, the bacon and the tomatoes.
Number Of Ingredients 9 Steps:
In a large 12- to 14-inch saute pan, heat olive oil over medium heat. Dredge the veal medallions in the flour, season each with salt and pepper and saute until golden brown on both sides. Remove veal to warm place and add mushrooms to same pan and saute until lightly browned. Add marsala wine and reduce by one third. Add cold butter and place veal medallions in pan with mushrooms and wine. Bring to boil and reduce by one third. Add thyme leaves, stir through, season sauce with salt and pepper and serve immediately in large plate, pouring mushroom sauce over. This recipe yields 4 servings.
Yield Makes 6 servings Number Of Ingredients 8 Steps:
Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
Yield Makes 4 main-course servings Number Of Ingredients 8 Steps:
Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.
Number Of Ingredients 15 Steps:
Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Remove to a platter. Reduce heat to medium, add shallots and 3 tablespoons water, and saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender. Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Preparing the Morels Place the morels in a large bowl filled with cold water. Soak for 10 minutes. Remove the morels from the water, reserving both the mushrooms and the water. Strain the water through a coffee filter or cheesecloth to remove any sand. Cut off the stems of the morels and combine with the strained mushroom water. Bring to a boil and cook until the liquid has reduced to 2 tablespoons. Rub the morel caps with your fingers; if you feel any sand, wash again in cold water. Cut the morel caps lengthwise into halves. Sauté the shallots in 1 tablespoon butter until soft. Add the morels, their reduced cooking juices and the Madeira and cook, covered, over medium heat, for 6 to 7 minutes, until plump. Remove from the heat and keep warm. Preparing the Veal Dust the veal medallions in flour, shaking off the excess. In a large sauté pan, heat 1 tablespoon of butter and the oil until sizzling. Sauté the veal on bath sides until well browned (Do not crowd the pan with veal. Look in two batches if necessary). Remove the medallions from the pan and keep warm. Pour off the fat from the pan and deglaze with the vermouth. Add the morels and Jus de Veau to the pan and bring to boil. Cook to reduce the liquid slightly. Season with salt and pepper. Return the veal medallions to the pan to heat. Swirl the remaining 1 tablespoon of butter into the sauce to finish. Arrange the veal medallions on 4 large, heated dinner plates. Ladle the sauce and a portion of morels over each serving of veal.
Number Of Ingredients 6 Steps:
- Cut up the mushrooms and fry up on butter. Fry on high. 2. Add a little port when pan gets dry. 3. Put on side. 4. Fry up shallots on butter until transluscent. Combine with mushrooms. 5. Add port and reduce. 6. Remove from heat and keep warm. 7. Prepare veal. Fry up on oil. 8. Prepare glace de viande. 9. Place veal on plate with mushrooms and top with glace de viande.
