Veal and Mushrooms
Instructions:
- 1/4 cup oil
- 1 lb. veal fi llet or loin, thinly sliced
- 6 cups mushrooms (oyster, shiitake, cremini), sliced
- 1 small onion, minced
- 1 cup white wine
- 1 cup brown beef stock
- 1/2 cup whipping cream
- 1/2 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1/4 cup sour cream
- 1/2 cup whipping cream, whipped
- 1/4 cup sliced chives
- In a large pan over high heat, heat half the oil and sear both sides of the veal for about 3 minutes or until brown. Remove veal from the pan and keep warm.
- In the same pan, sauté the mushrooms for about 4 minutes. Remove mushrooms from the pan and keep warm with the veal.
- Add the remaining oil to the pan and sauté the onion until translucent. Reduce heat to medium high, add the wine, and reduce by 80%.
- Add the beef stock and cream and reduce again by 50%. Remove the pan from the heat and add the meat juices from the warming plate. Add mustard, lemon juice, and sour cream, then whisk well.
- Fold in the veal, mushrooms, and whipped cream. Garnish with chives.
- Tip: Use a hot pan, and sear the meat well. Don’t shake the pan—shaking will cause the moisture to come out of the meat, and the meat will boil instead of braise.