VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS
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
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.
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yajna prashad sharma
[email protected]This is a great recipe for a quick and easy weeknight meal. The veal cooks quickly and the sauce is simple to make. I served it with rice and it was a hit with my family.
Nikki Oosthuizen
[email protected]I'm not a huge fan of veal, but this recipe changed my mind. The meat was tender and flavorful, and the sauce was rich and savory. I'll definitely be making this again.
Brittiney Trowbridge
[email protected]This dish was a bit more work than I expected, but it was worth it. The veal was cooked perfectly and the sauce was delicious. I served it with mashed potatoes and roasted vegetables, and it was a hit with my family.
Syed Sulaiman
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The veal was tender and flavorful, and the sauce was rich and creamy. I'll definitely be making this again.
Ahasan Habib Liton
[email protected]This is a great recipe for a special occasion dinner. The veal is cooked perfectly and the sauce is divine. I highly recommend it.
Jessica Farrar
[email protected]I've made this recipe several times and it's always a hit. The veal is always tender and juicy, and the sauce is flavorful and rich.
Ch Huraira
[email protected]I made this for my family and they loved it! The veal was cooked perfectly and the sauce was so tasty. I'll definitely be making this again.
Shafeeq Jutt
[email protected]This was my first time cooking veal and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the dish turned out delicious.
Brayden Williams
[email protected]I followed the recipe exactly and the dish turned out great. The veal was tender and the sauce was rich and flavorful. I highly recommend this recipe.
Anmol Kumal
[email protected]This recipe is a keeper! The veal was cooked to perfection and the sauce was so flavorful. I can't wait to make it again.
Faith Wambui
[email protected]I love the simplicity of this recipe. The few ingredients really let the flavor of the veal shine through. I served it with a side of roasted vegetables and it was a delicious and healthy meal.
hassan 321
[email protected]This dish was easy to make and turned out great. The veal was cooked evenly and the shallots and mushrooms added a nice depth of flavor.
Zeinab ayman
[email protected]I'm not usually a fan of veal, but this recipe changed my mind. The meat was incredibly tender and the sauce was divine. I'll definitely be making this again.
Rashid abdulai
[email protected]I made this for a special occasion dinner and it was a success! The veal was cooked perfectly and the sauce was rich and flavorful. My guests raved about it.
Mirza Azhar Baig
[email protected]This veal dish was a hit! The shallots and mushrooms added a delicious savory flavor to the tender veal. I served it over mashed potatoes and it was a perfect comfort food dinner.