Veal Medallions Chanterelles And Noodles Recipes

VEAL WITH CHANTERELLES

Steps:

• Season veal lightly with salt and pepper, and dust with flour.
• In a large skillet, melt butter over medium heat. Brown veal, about 2 minutes on each side.
• Lower heat, add mushrooms, cover and let simmer about 4 minutes. Remove veal from skillet, and set aside on warm platter. Cook mushrooms until liquid in skillet evaporates. Add Madeira. Bring to boil. Cook briefly. Whisk in cream. Simmer until sauce is thick and velvety, about 4 to 6 minutes.
• Correct sauce for seasoning, and spoon over veal with chanterelles. Sprinkle with parsley. Serve hot.

VEAL MEDALLIONS, CHANTERELLES AND NOODLES

Steps:

• Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them very carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces, leave the smaller ones whole.
• Cook the noodles in boiling salted water until done (about eight minutes).
• While the noodles are cooking, melt one tablespoon of butter with the oil in a frying pan. Brown the veal medallions on both sides. Turn down heat to moderate and add the chanterelles. Add the wine, stirring well, and cover. Cook for five minutes.
• Drain the noodles, toss them in a bowl with remaining tablespoon butter and keep warm.
• Remove the medallions from the pan (at this stage they should be pink in the middle; leave them in longer if they should be more well done, otherwise remove them to a heated plate and keep them warm in a low oven). Add the cream, salt and pepper to the frying pan and bring to boil, scraping up any cooking residue on the bottom of the pan. Remove from heat.
• Place a serving of noodles on each of two plates. Place two medallions on top of each serving. Spoon the sauce on top, sprinkle with parsley and serve.

VEAL MEDALLIONS WITH CARAMELIZED APPLES, BEEREN AUSLESE RIESLING, AND PINE NUTS

Steps:

• Preheat the oven to 350 degrees F.
• Toast the pine nuts in the oven in a pan. When browned, remove and set aside.
• Season both sides of the veal medallions with salt and pepper, and then dust each side very lightly with flour. Pat off any excess.
• Heat the oil in a heavy saute pan large enough to hold the veal without crowding it. When the oil is hot, brown the medallions approximately 3 minutes per side, or until they are golden brown and just cooked through. Transfer the meat to a heated plate and keep warm. Pour off any excess fat from the pan.
• Deglaze the pan with the wine, and then reduce to 1/4 of a cup. Add the stock and also add any of the veal juices that have collected on the plate. Reduce the sauce until it thickens slightly. Slowly whisk in 4 tablespoons of the butter, a little at a time. Season the sauce, to taste, with salt and pepper and strain into a small saucepan. Keep warm.
• In a medium saute pan, heat the remaining 2 tablespoons of butter. Add the sliced apples, and the lemon juice. Saute until tender and golden brown.
• Mix watercress with citrus vinaigrette. Divide watercress evenly among 4 plates. Place a few slices of apple on top of the salad. Top with 2 veal medallions per plate, and spoon sauce over meat. Sprinkle with the reserved pine nuts.
• Preheat the oven to 400 degrees F.
• Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste.
• Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits that stick to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours.
• Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool.
• Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used.
• In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
• In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
• Slowly whisk in olive oil until thick and emulsified. Season with salt and pepper. Refrigerate until needed.

SHERRY-LEMON VEAL MEDALLIONS

Steps:

• Pound veal between sheets of plastic wrap to 1/8-inch thickness. Cut veal into 16 equal pieces. Sprinkle with salt and pepper. Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish. Coat half of veal with flour mixture, shaking off excess. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add veal; sauté until beginning to brown, about 1 minute per side. Place on platter. Repeat with 1 teaspoon oil and remaining veal.
• Heat 1/2 teaspoon oil in same skillet over high heat. Add broth, Sherry, lemon juice and garlic and bring to boil, scraping up browned bits. Add veal; turn to coat. Add remaining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Simmer until sauce thickens slightly, about 3 minutes. Season sauce with salt and pepper. Transfer veal and sauce to plates and serve.

VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS

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 MEDALLIONS WITH FRENCH MORELS

Steps:

• In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
• Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
• Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
• Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions.