Veal Forestier
Delight your taste buds with Veal Forestier, a classic French-inspired dish that celebrates tender veal medallions bathed in a rich, creamy mushroom sauce. This elegant entrée showcases seared veal medallions that are perfectly golden on the outside and melt-in-your-mouth tender, paired with earthy cremini mushrooms, fragrant garlic, and a splash of white wine. The silky sauce, infused with thyme and finished with a touch of heavy cream, elevates this dish to gourmet status while remaining delightfully approachable for home cooks. Ideal for special dinners, serve Veal Forestier alongside buttery mashed potatoes or delicate egg noodles to soak up every bit of the luscious sauce. With just 15 minutes of prep and bold, comforting flavors, this recipe is perfect for impressing guests or indulging in a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces (about 150g each) Veal medallions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallots, finely chopped
- 2 cloves Garlic, minced
- 200 grams Cremini mushrooms, sliced
- 0.5 cup White wine
- 1 cup Veal or chicken stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Season the veal medallions on both sides with salt and black pepper. Lightly dust them with flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Sear the veal medallions for 2-3 minutes on each side until golden brown. Remove them from the pan and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of butter. Add the chopped shallots and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes until reduced by half.
Pour in the veal or chicken stock and sprinkle in the fresh thyme leaves. Simmer for another 3-4 minutes, allowing the flavors to combine.
Stir in the heavy cream and reduce the heat to low. Simmer for 2 minutes until the sauce is slightly thickened.
Return the veal medallions to the skillet, spooning the sauce over the top. Simmer for 3-4 minutes to reheat the veal and allow it to soak in the flavors.
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley, if desired.
Serve hot with mashed potatoes, buttered egg noodles, or a side of sautéed green beans.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
