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Veal Medallions with Mushroom Sauce
4 servings
Ingredients
8 Pieces veal tenderloin, (2 oz) 56g (1/2 inch thick) 12mm – total veal used = 1lb or 450g
2 tablespoons all-purpose flour
¼ teaspoon salt, divided
¼ teaspoon pepper, divided
2 teaspoons olive oil, divided
¼ cup finely chopped shallot
1 small clove garlic, minced
1¼ cup diced fresh shiitake mushroom caps,
1 cup diced fresh oyster mushroom caps,
2 tablespoons finely chopped fresh parsley
¼ teaspoon dried whole thyme
¼ cup chablis or other dry white wine
⅔ cup no-salt-added beef broth
1 tablespoon no-salt-added beef broth
1 teaspoon cornstarch
Directions
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle over both sides of veal.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add veal, and cook 3 minutes on each side or until browned.
Remove veal from skillet, and place on a serving platter; set aside, and keep warm.
Heat remaining teaspoon oil in skillet over medium heat.
Add shallot and garlic; saute 2 minutes.
Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mushrooms, parsley, and thyme; saute 2 minutes.
Add wine, and saute 2 minutes.
Add 2/3 cup broth, and cook an additional 3 minutes.
Combine remaining tablespoon broth and cornstarch in a bowl; stir well.
Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly.
Posted in medallion, tenderloin | 
Tags: beef, clove garlic, cornstarch mixture, dry white wine, medallion, medallions, mushroom sauce, mushroom sauce for veal, mushrooms, swiss veal with mushroom sauce, veal, veal medallion, veal medallions, veal medallions with mushrooms, veal mushroom sauce, veal mushrooms, veal scallopini mushrooms, veal tenderloin, white wine
