Sauteed Veal Medallions With Sage And Mushrooms

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 1/4 lbs	567g / 20oz	Veal tenderloin (also called fillet) - cut 8 medallions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Parboiled pearl onions (frozen are fine)
12 oz	340g	Fresh mushrooms - cleaned, sliced
		(such as cremini, portobello, shiitake,
		Oyster, or any combination)
1/4 cup	59ml	Dry white wine
1 cup	237ml	Beef and Veal Stock
3 tablespoons	45ml	Chopped fresh sage leaves
2 oz	56g	Thinly-sliced Prosciutto ham - julienned
2 tablespoons	30ml	Whole 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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