VITELLO NAVONA (VEAL MEDALLIONS WITH WILD MUSHROOM SAUCE)

VITELLO NAVONA (VEAL MEDALLIONS WITH WILD MUSHROOM SAUCE) image

Yield 2

Number Of Ingredients 12

Previous Next

1/4 tsp minced garlic
1/4 tsp minced shallot
2 Tbsp bourbon
2 large (about 1/4 ounce) dried morels, soaked in 1/4 c warm water for 20 min, drained, reserving the liquid, and sliced
1/2 cup demiglace
2 fresh shiitake mushrooms, trimmed and sliced
2 white mushrooms, sliced
3 fresh thyme sprigs
2 6-ounce veal tenderloin medallions, pounded 1/2 in thick
2 tsp unsalted better
2 Tbsp olive oil
1/2 tsp fresh lemon juice

Steps:

In a small saucepan combine the garlic, shallot, & bourbon; heat the mixture over moderate heat until it is just warm and ignite it carefully, shaking the pan until the flames go out. Add the reserved morel liquid, strained, and the demiglace and boil the mixture until it is reduced by half. Add all of the mushrooms and 1 of the thyme sprigs and boil the sauce, stirring occasionally, until it is thickened slightly. Season the veal with salt and pepper and dredge it in the flour, shaking off the excess. In a skillet heat 1 teaspoon of the butter and the oil over moderately high heat until the fat is hot but not smoking and in it saute the veal for 2-3 minutes on each side, or until it is just cooked. Transfer the veal to a plate and keep it warm, covered. Season the sauce with the lemon juice and salt and pepper, and whisk in the remaining 1 teaspoon butter, and divide the sauce between 2 plates. Transfer the veal to the plates and garnish it with the remaining thyme sprigs.