Medallionsofvealwithwildmorelmushrooms Recipes

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MEDALLIONS OF VEAL WITH WILD MOREL MUSHROOMS



Medallions of Veal With Wild Morel Mushrooms image

Admittedly a splurge--but worth it. Dried morels may be used--soak in water for an hour then proceed. Jus de veau (which 'Zaar's computer will not accept) or glace de viande can be found in speciality groceries or reduce clear, unsalted beef stock until syrupy.

Provided by Chef Kate

Categories     Veal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh morel, stems trimmed and reserved
1 quart water
2 large shallots, finely chopped
2 tablespoons madeira wine
3 tablespoons unsalted butter
1 lb boneless veal loin, cut into 8 medallions
1 cup flour (for dusting)
1 tablespoon olive oil
2 tablespoons dry white vermouth
1/4 cup glace de viande
salt
white pepper

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.

Nutrition Facts : Calories 258.3, Fat 12.7, SaturatedFat 6, Cholesterol 22.9, Sodium 13.8, Carbohydrate 29.5, Fiber 2, Sugar 2, Protein 7.1

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS



Sauteed Veal Medallions with Sage and Mushrooms image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1-1/4 pounds veal tenderloin (also called filet) cut into 8 equal medallions
Salt and freshly ground black pepper to taste
1 cup parboiled pearl onions (frozen are fine)
12 ounces fresh, cleaned, sliced mushrooms such as cremini, portobello, shiitake, oyster, or any combination
1/4 cup dry white wine
1 cup Beef and Veal Stock
3 tablespoons chopped fresh sage leaves
2 ounces Prosciutto ham, thinlysliced and julienne
2 tablespoons whole butter

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.;

VEAL MEDALLIONS WITH OYSTER MUSHROOMS RECIPE



Veal Medallions With Oyster Mushrooms Recipe image

Provided by á-1230

Number Of Ingredients 6

1 lb oyster mushrooms
1 large shallot finely chopped
2 Tbsp port
3 Tbsp butter
Lb veal
1/4 cup glace de viande

Steps:

  • 1. 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.

VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS



Veal Medallions With Shallots and Mushrooms image

This makes a beautiful and savory platter of veal. Since veal fillet has a special price tag, I wait until it's on sale and then stock up for this dish. If shallots are not available, don't hesitate to make it with pearl onions or a regular white or yellow onion cut into one-inch pieces. If you use a regular onion, you can skip the parboiling. If you keep the mushroom-shallot mixture warm in the oven, the rest of the dish can be prepared in about 5 minutes -- easy enough to prepare between courses.

Provided by MariaLuisa

Categories     Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups chicken stock or 2 cups veal stock
4 -5 shallots, about 1 inch in diameter, peeled and sliced in half lengthwise
1 tablespoon butter
1 1/2 tablespoons flour
6 slices lean bacon
1/4 lb button mushroom
1 lb veal tenderloin, sliced into 1-inch medallions
1/4 cup dry white wine
2 tablespoons heavy cream
2 tablespoons parsley, minced
lemon juice, to taste
cherry tomatoes or grape tomatoes, for garnish

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.

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