BALSAMIC ROSEMARY VEAL MEDALLIONS WITH MUSHROOMS AND GOATS CHEESE

BALSAMIC ROSEMARY VEAL MEDALLIONS WITH MUSHROOMS AND GOATS CHEESE image

Yield 4

Number Of Ingredients 12

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8 small veal scallops (about ¾ lb 400g)
6 large flat brown mushrooms
6 oz
goat's cheese
, (150g) sliced into 6 slices
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary leaves, chopped finely
2 cloves garlic, crushed
4 teaspoons Balsamic vinegar, Extra
½ teaspoon beef stock granules
3 teaspoons sugar

Steps:

1.Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes. 2.Remove stems from mushrooms and cook in a little butter until tender, set to one side. 3.Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. 4.Remove veal to an oven proof dish. 5.In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm. 6.Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese. 7.Serve on top of your favourite mash and drizzle sauce over.