Veal medallions with mushroom-wine sauce

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons All-purpose flour
¼ teaspoon Salt, divided
¼ teaspoon Pepper, divided
8 Pieces veal tenderloin, (2-ounce) (1/2 inch thick)
2 teaspoons Olive oil, divided
¼ cup Finely chopped shallot
1 small Clove garlic, minced
1¼ cup Diced fresh shiitake mushroom caps, (3 ounces)
1 cup Diced fresh oyster mushroom caps, (3 ounces)
2 tablespoons Finely chopped fresh parsley
¼ teaspoon Dried whole thyme
¼ cup Chablis or other dry white wine
⅔ cup No-salt-added beef broth
1 tablespoon No-salt-added beef broth
1 teaspoon Cornstarch

Directions

Combine flour, ⅛ teaspoon salt, and ⅛ teaspoon pepper; sprinkle over both sides of veal. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Remove veal from skillet, and place on a serving platter; set aside, and keep warm.

Heat remaining teaspoon oil in skillet over medium heat. Add shallot and garlic; saute 2 minutes. Add remaining ⅛ teaspoon salt, remaining ⅛ teaspoon pepper, mushrooms, parsley, and thyme; saute 2 minutes. Add wine, and saute 2 minutes. Add ⅔ cup broth, and cook an additional 3 minutes.

Combine remaining tablespoon broth and cornstarch in a bowl; stir well. Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly. Yield: 4 servings (serving size: 3 ounces veal and 3 tablespoons sauce).

Per serving: 530 Calories; 24g Fat (43% calories from fat); 64g Protein; 8g Carbohydrate; 257mg Cholesterol; 680mg Sodium Serving Ideas : Spoon sauce over veal.

Recipe by: Cooking Light, Jan/Feb 1993, page 68 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.

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