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Ingredientes
- 4 (3 ounce.) Mignonettes of veal flattened to 1/2 thick
- 2 c. fresh mushrooms, thickly sliced
- Scant 1/4 c. shallots, finely minced
- 1 rounded teaspoon black pepper (medium grnd)
- 1 c. heavy cream
- 5 1/2 tbsp. butter
- 1/4 c. brandy
- 1/8 c. Madeira
- Minced parsley
Direcciones
- Saute/fry mignonettes in 1 Tbsp. butter till they are white on the outside and just losing their pink in the middle (about 5 min). Remove and hold on hot platter.
- Add in 1/2 Tbsp. butter and lightly saute/fry mushrooms. Set aside. In new pan heat 4 Tbsp. butter and saute/fry shallots. Midway through their cooking, add in black pepper.
- When shallots are almost done, lower heat and add in brandy. Allow brandy to heat slightly, then ignite carefully from the side of the pan and cook till flame goes out. Don't USE EXHAUST FAN.
- Add in Madeira and bring down to simmer. Then slowly add in heavy cream and continue to cook till it reduces and thickens (about 10 min). Add in mushrooms and cook another 5 min.
- Pour sauce over mignonettes, sprinkle with minced parsley and serve. NOTE: This sauce is equally good served over filet mignons of beef.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 238 | 79% |
| Total Fat 27.08g | 34% |
| Saturated Fat 16.96g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 128mg | 5% |
| Potassium 180mg | 5% |
| Total Carbs 4.81g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.18g | 1% |
| Protein 2.13g | 3% |
