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Recipe : *** Medallions Of Veal

Medallions Of Veal
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    1 h 05
  • Ready in
    1 h 25
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
Veal, Veal

Recipe's Ingredients

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  • 12 medallions of veal
  • 2 tablespoons cooking oil
  • salt and pepper
  • flour
  • 4 tablespoons butter
  • 2 tablespoons minced shallots
  • 6 to 8 shallots
  • 1 teaspoon thyme
  • 500 g chanterelles
  • 120 g mushroom trimmings
  • 120 g dry sherry
  • 250 ml chicken stock
  • 500 ml white wine
  • 400 ml unsalted chicken stock
  • 1.4 l heavy cream
  • 30 ml cognac

  • Recipe preparation steps

  • 1
    Season the veal with salt and pepper to taste and lightly flour.
  • 2
    Add cooking oil to hot saute pan.
  • 3
    Place the medallions in pan without overcrowding.
  • 4
    If necessary, use two pans.
  • 5
    Saute for one minute.
  • 6
    Add one tablespoon of butter around each piece of veal and lower heat so that butter does not burn.
  • 7
    Turn veal and cook for 2 minutes.
  • 8
    Serve with sauce beneath and a half chanterelle on each medallion.
  • 9
    Chanterelles: Sauté chanterelles in butter, tossing gently.
  • 10
    Flame with cognac and add shallots, tossing again for a few moments.
  • 11
    Add stock and simmer until almost dry.Sauce: Combine all ingredients except the cream into a large saucepan.Reduce to about 3 tbs.
  • 12
    Add cream and reduce, stirring, for 30 minutes or until sauce reaches the desired thickness.
  • 13
    Pass through a fine strainer into another saucepan.
  • 14
    Halve chanterelles and add all but 6 to the sauce.Simmer for 15 minutes.
  • Ready !