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Sauteed Veal Medallions With Sage And Mushrooms

Type: Meat, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlOlive oil
1 1/4 lbs 567g / 20ozVeal tenderloin (also called fillet) - cut 8 medallions
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 237mlParboiled pearl onions (frozen are fine)
12 oz 340gFresh mushrooms - cleaned, sliced
  (such as cremini, portobello, shiitake,
  Oyster, or any combination)
1/4 cup 59mlDry white wine
1 cup 237mlBeef and Veal Stock
3 tablespoons 45mlChopped fresh sage leaves
2 oz 56gThinly-sliced Prosciutto ham - julienned
2 tablespoons 30mlWhole butter

Recipe Instructions

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.

This recipe yields 4 servings

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A05 broadcast 02-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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