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.;
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
VITELLO BOCCE-- VEAL MEDALLIONS WITH PROSCIUTTO & MOZZARELLA
Medallions of veal sautéed in white wine with a tomato purée topped with prosciutto and mozzarella. From Cafe Lucci :O)I will put in an estimate for the time.
Provided by MissTiff16
Categories Veal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Over high heat, preheat a sauté pan large enough so veal medallions do not overlap. Dredge medallions in flour, shaking off excess. Add olive oil to pan. and sear medallions on both sides until lightly golden.
- Remove medallions and place on towel-lined plate. Drain excess oil from pan and add shallot. Sauté until translucent, about 1 minute. Deglaze pan with white wine, reducing by half. Scrape bottom with wooden spoon to release bits of veal that are stuck. Add veal stock, salt and pepper, rosemary and tomato purée, stirring to incorporate. Bring to a boil and reduce heat to medium-high. Return veal to pan.
- Top each medallion with a slice of prosciutto and mozzarella cheese. Cover pan loosely and simmer for 2-3 minutes until cheese melts. Plate three medallions per serving and return sauce to heat. Add butter and whisk, mixing well. Simmer until melted and sauce has a creamy consistency. If it is too thick, add a little more stock. Spoon sauce over veal and serve hot.
- Suggested wines:.
- 2002 Frescobaldi Nippozano Riserva Chianti.
- 2000 Franco Fiorina Barbaresco.
Nutrition Facts : Calories 677.4, Fat 57.9, SaturatedFat 22.4, Cholesterol 99, Sodium 551.9, Carbohydrate 5, Fiber 0.1, Sugar 2, Protein 19.5
WILD MUSHROOM SAUCE
This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Provided by Bill L.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
Nutrition Facts : Calories 388.6 calories, Carbohydrate 21.1 g, Cholesterol 32 mg, Fat 30.4 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 1923.3 mg, Sugar 1.2 g
VITELLO NAVONA (VEAL MEDALLIONS WITH WILD MUSHROOM SAUCE)
Steps:
- In a small saucepan combine the garlic, shallot, & bourbon; heat the mixture over moderate heat until it is just warm and ignite it carefully, shaking the pan until the flames go out. Add the reserved morel liquid, strained, and the demiglace and boil the mixture until it is reduced by half. Add all of the mushrooms and 1 of the thyme sprigs and boil the sauce, stirring occasionally, until it is thickened slightly. Season the veal with salt and pepper and dredge it in the flour, shaking off the excess. In a skillet heat 1 teaspoon of the butter and the oil over moderately high heat until the fat is hot but not smoking and in it saute the veal for 2-3 minutes on each side, or until it is just cooked. Transfer the veal to a plate and keep it warm, covered. Season the sauce with the lemon juice and salt and pepper, and whisk in the remaining 1 teaspoon butter, and divide the sauce between 2 plates. Transfer the veal to the plates and garnish it with the remaining thyme sprigs.
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