VEAL SAUTé WITH CARAMELIZED SHALLOTS

Veal Sauté with Caramelized Shallots image

Yield 2 Servings; Can be doubled

Number Of Ingredients 6

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1/2 pound veal scallops
1 1/2 tablespoons butter
1/4 cup chopped shallots
1/2 cup dry white wine
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1 teaspoon Dijon mustard

Steps:

Season veal with salt and pepper. Melt 1/2 tablespoon butter in large nonstick skillet over high heat. Add veal and sauté until cooked through and golden, about 1 minute per side. Using tongs, transfer veal to plate. Add remaining 1 tablespoon butter and shallots to skillet. Reduce heat to medium-low. Cook until shallots soften and brown, stirring frequently, about 3 minutes. Whisk in wine, sage and mustard. Simmer until sauce thickens slightly, about 3 minutes. Season with salt and pepper. Return veal and any collected juices to skillet. Simmer until just heated through, about 1 minute. Transfer veal to plates; spoon sauce over and serve.