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Receta Medallions De Veau

by Global Cookbook

Ingredientes

12 x 1/2-inch medallions of veal, sliced (use nature-fed veal) from the loin 2 Tbsp. Veg. oil Salt and pepper Flour 12 Tbsp. Butter 1 lb Chanterelles, washed 2 Tbsp. Butter 1 ounce Cognac 2 Tbsp. Chopped shallots 1 c. Chicken stock

2 c. White wine 1 1/2 c. Unsalted chicken stock 1/2 c. Mushroom trimmings 6 x -(up to) 8 x Shallots, chopped 1/2 c. Dry sherry 1 tsp Thyme 1 1/2 quart Heavy cream

Direcciones

1. Season the veal with salt and pepper to taste and lightly flour. Add in veg. oil to warm saute/fry pan. Place the medallions in pan without overcrowding. If necessary, use two pans. Saute/fry for one minute. Add in one Tbsp. of butter around each piece of veal and lower heat so which butter does not burn. Turn veal and cook for 2 min. Serve with sauce beneath and a half chanterelle on each medallion. Chanterelles: Saute/fry chanterelles in butter, tossing gently. Flame with cognac and add in shallots, tossing again for a few moments. Add in stock and simmer till almost dry.
2. Sauce: Combine all ingredients except the cream into a large saucepan.
3. Reduce to about 3 tbs. Add in cream and reduce, stirring, for 30 min or possibly till sauce reaches the desired thickness. Pass through a fine strainer into another saucepan. Halve chanterelles and add in all but 6 to the sauce.
4. Simmer for 15 min.
5. WINE: PULIGNY MONTRACHET

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