Title: Sauteed Veal Medallions with Sage & Mushrooms
Categories: Veal Main
Yield: 4 Servings
| 3 | tb | Olive oil |
| 1 1/4 | lb | Veal tenderloin (also called filet) cut into 8 equal medalli |
| | | Salt and freshly ground black pepper to taste |
| 1 | c | Parboiled pearl onions |
| 12 | oz | Fresh, cleaned, sliced mushrooms |
| 1/4 | c | Dry white wine |
| 1 | c | Beef and Veal Stock |
| 3 | Tb c | hopped fresh sage leaves |
| 2 | Oz P | rosciutto ham, thinly |
| : | - | sliced and julienned |
| 2 | Tb b | utter |
Season the veal with salt and pepper. Heat the olive oil in a skillet over
medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for
3 to 4 minutes on one side, then turn and brown the second side for another
3 to 4 minutes. When the veal is nicely browned on both sides, remove from
the pan. In the same pan, saute the onions in the pan juices for 3 to 4
minutes, or until they are browned. Add the mushrooms to the onions and
saute together until the mushrooms begin to wilt. Add the white wine and
reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto,
and bring to a boil. Reduce the heat to low, return the veal to the pan and
reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce
for an additional 10 minutes. Add the butter to the finished sauce and
whisk until it is incorporated. Serve the veal on individual plates with
some of the sauce spooned over it.