Ingredients
4 (4 oz./125 g.) fillets of veal, cut into medallions 1 1/2 inches/4cm. thick
salt (to taste)
freshly ground black pepper (to taste)
1 tsp/5 g. dijon mustard
1 tbsp/15 ml. olive oil
1 tbsp/15 g. butter
Mushroom Sauce:
1 tsp/5 ml olive oil
1 tsp/5 g butter
1/4 cup/50g mushrooms, sliced
1 clove garlic, finely chopped
2 tbsp/30 ml. dry white wine
3/4/175 ml whipping cream
Salt (to taste)
freshly ground black pepper (to taste)
2 tsp /10 g. fresh parsley finely chopped
Preparation
Season veal with salt and pepper. Rub veal with mustard.
Saute veal on both sides in hot oil and butter in a skillet on medium heat for 2 minutes per side until golden brown. Remove veal from skillet and keep warm.
Saute mushrooms in oil and butter in skillet on medium heat for approximately 3 minutes until brown.
Add garlic to mushrooms and saute on medium heat for approximately 1 minute, careful not to burn the garlic.
Add wine to mushroom and garlic and simmer on medium heat for 1-2 minutes.
Add cream to mushrooms, garlic and wine, stir until well blended and reduce by simmering on medium heat for approximately 4 minutes until sauce thickens slightly.
Seafon with salt and pepper
Put veal on a warm serving platter or on warm plates. Socate with sauce, sprinkle with parsley and serve.
