Veal medallions with mushroom-wine sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Salt, divided |
| ¼ | teaspoon | Pepper, divided |
| 8 | Pieces veal tenderloin, (2-ounce) (1/2 inch thick) | |
| 2 | teaspoons | Olive oil, divided |
| ¼ | cup | Finely chopped shallot |
| 1 | small | Clove garlic, minced |
| 1¼ | cup | Diced fresh shiitake mushroom caps, (3 ounces) |
| 1 | cup | Diced fresh oyster mushroom caps, (3 ounces) |
| 2 | tablespoons | Finely chopped fresh parsley |
| ¼ | teaspoon | Dried whole thyme |
| ¼ | cup | Chablis or other dry white wine |
| ⅔ | cup | No-salt-added beef broth |
| 1 | tablespoon | No-salt-added beef broth |
| 1 | teaspoon | Cornstarch |
Directions
Combine flour, ⅛ teaspoon salt, and ⅛ teaspoon pepper; sprinkle over both sides of veal. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Remove veal from skillet, and place on a serving platter; set aside, and keep warm.
Heat remaining teaspoon oil in skillet over medium heat. Add shallot and garlic; saute 2 minutes. Add remaining ⅛ teaspoon salt, remaining ⅛ teaspoon pepper, mushrooms, parsley, and thyme; saute 2 minutes. Add wine, and saute 2 minutes. Add ⅔ cup broth, and cook an additional 3 minutes.
Combine remaining tablespoon broth and cornstarch in a bowl; stir well. Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly. Yield: 4 servings (serving size: 3 ounces veal and 3 tablespoons sauce).
Per serving: 530 Calories; 24g Fat (43% calories from fat); 64g Protein; 8g Carbohydrate; 257mg Cholesterol; 680mg Sodium Serving Ideas : Spoon sauce over veal.
Recipe by: Cooking Light, Jan/Feb 1993, page 68 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.