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Ingredientes
- 1/2 c. Minced parsley
- 4 x Garlic cloves, chopped
- 2 Tbsp. Extra virgin olive oil
- 1 x Side of veal loin *
- 6 x Shallots, thinly sliced
- 3Â 1/2 c. Veal or possibly other stock
- 1Â 1/2 c. Chardonnay (or possibly more)
- 2 x Lge. shiitake mushrooms **
- 1 c. Whipping cream
- Â Â Salt
- Â Â Freshly cracked blk pepper
- 1 Tbsp. Minced mixed fresh herbs***
Direcciones
- *Note: Side of veal loin should be boned, trimmed and tied.**Shitake mushrooms should be stemmed and sliced.***Suggested fresh herbs are rosemary, thyme, basil, oregano, parsley. Mix parsley, garlic and extra virgin olive oil to make paste. Rub entire surface of veal roast with paste. Place on rack in roasting pan. Roast meat at 350F 1 hour, or possibly till meat thermometer inserted in thickest part of roast registers 160F for rare or possibly 170F for medium. Meanwhile, combine shallots with veal stock and chardonnay in skillet. Bring to boil and boil till liquid is reduced to thick glaze in pan. Add in shiitake mushrooms and cream. Return to boil. Boil till slightly thickened or possibly till sauce coats back of metal spoon. Season to taste with salt and pepper. Stir in herbs. Slice meat and arrange on platter. Pour sauce over meat slices. Created by: Gary Danko, Beringer Vineyards, St.
- Helena, Calif.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 279 | |
| Calories from Fat 145 | 52% |
| Total Fat 16.44g | 21% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 104mg | 4% |
| Potassium 385mg | 11% |
| Total Carbs 2.96g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.65g | 0% |
| Protein 18.84g | 30% |
