Balsamic Rosemary Veal Medallions W Mushrooms And Goats Cheese Recipes

BALSAMIC ROSEMARY VEAL MEDALLIONS W. MUSHROOMS AND GOATS CHEESE

Steps:

• Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.
• Remove stems from mushrooms and cook in a little butter until tender, set to one side.
• Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish.
• In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.
• Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.
• To Serve: Serve atop your favourite mash and drizzle sauce over.

VEAL SCALLOPS WITH MUSHROOMS AND ROSEMARY

Steps:

• Thinly slice mushrooms. If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap. Pat veal dry with paper towels and season with salt and pepper.
• In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes. Transfer mushroom mixture to a plate. Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking. Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through. Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner. Add wine carefully to skillet and deglaze, scraping up brown bits. Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
• Pour mushroom mixture over veal.

BALSAMIC ROSEMARY VEAL MEDALLIONS WITH MUSHROOMS AND GOATS CHEESE

Steps:

• 1.Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes. 2.Remove stems from mushrooms and cook in a little butter until tender, set to one side. 3.Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. 4.Remove veal to an oven proof dish. 5.In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm. 6.Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese. 7.Serve on top of your favourite mash and drizzle sauce over.

GOAT CHEESE MEDALLIONS

Steps:

• Preheat oven to 400°; lightly oil a baking sheet; cut the goat cheese crosswise into six pieces; whisk the egg and water together and place the bread crumbs in a shallow dish.
• Dip the cheese slices into the egg wash, dredge them in the bread crumbs and place them on the baking sheet; bake for 6 minutes or until lightly golden but not melted; cool.