FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
- Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
- Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
GRILLED MUSHROOMS WITH GOAT'S CHEESE
This autumnal dish is so easy to make - try serving it with crusty bread and a side salad
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
- Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
- When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.
Nutrition Facts : Calories 257 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.12 milligram of sodium
BALSAMIC ROSEMARY VEAL MEDALLIONS W. MUSHROOMS AND GOATS CHEESE
If you like veal, mushrooms and goats cheese, you will love this recipe all the flavours that come through are wonderful and the goats cheese on top really finishes this off in my opinion. It was sort of an experiment the other night and I think it turned out gorgeous. I served mine with celeriac mash and spinach with bacon, onion and red pepper, so just serve with your favourite side.
Provided by The Flying Chef
Categories Veal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 422.3, Fat 35.9, SaturatedFat 17.4, Cholesterol 59.2, Sodium 387.2, Carbohydrate 9.4, Fiber 0.2, Sugar 8.2, Protein 16.4
SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
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 TENDERLOIN WITH MOREL SAUCE
Make and share this Veal Tenderloin With Morel Sauce recipe from Food.com.
Provided by Michel Lagace
Categories Meat
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Let dehydrated morels soak in cold water for an hour.
- Cut the veal tenderloin in one inch thick medallions.
- Cut the mushrooms in 1/4 inch rings.
- Put a skillet on high heat and add 1 teaspoon of olive oil. When the skillet is hot, put in the medallions and sear them for two to three minutes until the meat doesn't stick to the skillet anymore. Flip the medallions and season them with salt and pepper. Sear the medallions for another 3 minutes.
- Add the mushrooms to the medallions and cook for another minute. Add the butter and turn the medallions to allow the butter to coat them. Add the cream and stir to blend in the caramelized juices. Let reduce for a minute or two. Serve.
Nutrition Facts : Calories 214.5, Fat 12.2, SaturatedFat 6, Cholesterol 114.6, Sodium 168.6, Carbohydrate 1.5, Fiber 0.4, Sugar 0.7, Protein 24.3
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.
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