VEAL MEDALLIONS WITH MUSHROOMS, MARSALA AND THYME RECIPE
Provided by á-170456
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.
VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS
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
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.
VEAL CHOPS WITH MUSTARD SAGE SAUCE
Categories Herb Mustard Sauté Low Carb Quick & Easy Veal Sage Bon Appétit
Yield Serves 2
Number Of Ingredients 10
Steps:
- Melt butter with oil in heavy medium skillet over medium-high heat. Sprinkle chops with dried sage and pepper. Add to skillet and cook until brown, about 5 minutes per side. Reduce heat to medium and cook to desired doneness, about 1 minute per side for medium-rare. Transfer veal to plate; keep warm.
- Add shallots to same skillet and stir 1 minute. Add broth, 1 tablespoon minced sage and mustard to skillet and boil until very thick, scraping up browned bits, about 4 minutes. Add half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage and any juices exuded by veal. Adjust seasoning. Place 1 chop on each plate. Spoon sauce over. Garnish with fresh sage leaves and serve.
MEDALLIONS OF VEAL WITH WILD MOREL MUSHROOMS
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
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 WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE
Categories Milk/Cream Mushroom Shellfish Sauté Dinner Meat Veal Shrimp Fall Winter Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
- Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
- Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
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