Veal Medallions with Mushroom-Wine Sauce

Categories: Meats

Serves: 4 Servings

Ingredients:

2 tb All-purpose flour
1/4 ts Salt, divided
1/4 ts Pepper, divided
8 Pieces veal tenderloin,
-(2-ounce) (1/2 inch thick)
2 ts Olive oil, divided
1/4 c Finely chopped shallot
1 sm Clove garlic, minced
1 1/4 c Diced fresh shiitake
-mushroom caps, (3 ounces)
1 c Diced fresh oyster mushroom
-caps, (3 ounces)
2 tb Finely chopped fresh parsley
1/4 ts Dried whole thyme
1/4 c Chablis or other dry white
-wine
2/3 c No-salt-added beef broth
1 tb No-salt-added beef broth
1 ts Cornstarch

Instructions:
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. Yield: 4 servings (serving size: 3 ounces veal and 3
tablespoons sauce).

Per serving: 530 Calories; 24g Fat (43% calories from fat); 64g Protein; 8g
Carbohydrate; 257mg Cholesterol; 680mg Sodium

Serving Ideas : Spoon sauce over veal.

Recipe by: Cooking Light, Jan/Feb 1993, page 68

Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.

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