Best Veal Medallions With Mushrooms Marsala And Thyme Recipes

VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS

Veal Medallions With Shallots and Mushrooms image

This makes a beautiful and savory platter of veal. Since veal fillet has a special price tag, I wait until it's on sale and then stock up for this dish. If shallots are not available, don't hesitate to make it with pearl onions or a regular white or yellow onion cut into one-inch pieces. If you use a regular onion, you can skip the parboiling. If you keep the mushroom-shallot mixture warm in the oven, the rest of the dish can be prepared in about 5 minutes -- easy enough to prepare between courses.

Provided by MariaLuisa

Categories Veal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups chicken stock or 2 cups veal stock
4 -5 shallots, about 1 inch in diameter, peeled and sliced in half lengthwise
1 tablespoon butter
1 1/2 tablespoons flour
6 slices lean bacon
1/4 lb button mushroom
1 lb veal tenderloin, sliced into 1-inch medallions
1/4 cup dry white wine
2 tablespoons heavy cream
2 tablespoons parsley, minced
lemon juice, to taste
cherry tomatoes or grape tomatoes, for garnish

Steps:

Bring the chicken or veal stock to a boil in a medium saucepan. Parboil the shallots for about 3 minutes in the stock, lift out with a slotted spoon and set aside. Turn the heat to low under the stock.
Make a veloute' sauce. In a small saucepan melt the butter over medium heat, add the flour and whisk for a couple of minutes. Add 1 cup of the stock all at once to the roux off heat. Stir over medium heat for about 5 minutes until thickened and saucy. If made ahead of time film with a little milk or stock.
In a medium skillet fry the bacon until crisp, drain on a paper towel, crumble and set aside.
Pour off all but 3 tablespoons of the fat from the skillet, add the shallots and cook over medium low heat until lightly browned, about five minutes. Turn the heat up to medium high, add the mushrooms and stir and toss for about five minutes until browned and softened. Transfer the shallot-mushroom mixture to a plate and tent with foil to keep warm.
Season the veal medallions with salt and pepper. Cook the medallions in the skillet over medium high heat for 1-2 minutes per side. Transfer the veal to a platter and tent with foil to keep warm.
Deglaze the skillet with the wine, scraping up the brown bits, and reduce the liquid by one half. Add the veloute' sauce and reduce the mixture stirring for about 2 minutes. Add the cream and any meat juices that have accumulated on the platter. Reduce the sauce, stirring, for about 1 minute. Stir in the parsley and the lemon juice, salt and pepper to taste.
Nap the medallions with the sauce and garnish the platter with the mushroom-shallot mixture, the bacon and the tomatoes.

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS

Sauteed Veal Medallions with Sage and Mushrooms image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1-1/4 pounds veal tenderloin (also called filet) cut into 8 equal medallions
Salt and freshly ground black pepper to taste
1 cup parboiled pearl onions (frozen are fine)
12 ounces fresh, cleaned, sliced mushrooms such as cremini, portobello, shiitake, oyster, or any combination
1/4 cup dry white wine
1 cup Beef and Veal Stock
3 tablespoons chopped fresh sage leaves
2 ounces Prosciutto ham, thinlysliced and julienne
2 tablespoons whole butter

Steps:

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.;

VEAL MEDALLIONS WITH MUSHROOMS, MARSALA AND THYME RECIPE

Veal Medallions With Mushrooms, Marsala And Thyme Recipe image

Provided by á-170456

Number Of Ingredients 9

Ingredients

4 tablespoons virgin olive oil
8 veal medallions - (2 oz ea) from rack or loin
2 ounces all-purpose flour
Salt to taste
Freshly-ground black pepper to taste
8 ounces domestic mushrooms quartered
8 ounces Marsala wine (may substitute any light sweet sherry)
2 tablespoons unsalted butter cold
2 tablespoons chopped fresh thyme leaves (or 2 tspns dry thyme leaves)

Steps:

In a large 12- to 14-inch saute pan, heat olive oil over medium heat. Dredge the veal medallions in the flour, season each with salt and pepper and saute until golden brown on both sides. Remove veal to warm place and add mushrooms to same pan and saute until lightly browned. Add marsala wine and reduce by one third. Add cold butter and place veal medallions in pan with mushrooms and wine. Bring to boil and reduce by one third. Add thyme leaves, stir through, season sauce with salt and pepper and serve immediately in large plate, pouring mushroom sauce over. This recipe yields 4 servings.