Veal Medallions with French Morels
Indulge in the luxurious flavors of Veal Medallions with French Morels, a dish that pairs tender, golden-seared veal with a rich, velvety cream sauce infused with the earthy aroma of rehydrated French morel mushrooms. Perfect for an elegant dinner, this recipe highlights the gourmet appeal of morels, complemented by a savory blend of shallots, garlic, white wine, and fresh thyme. The sauce, enriched with heavy cream and a touch of veal or beef stock, binds every component together in a symphony of decadent flavors. Served over mashed potatoes or alongside buttered asparagus, this sophisticated entrée is sure to impress. With a 20-minute prep time and simple yet refined cooking techniques, it's an accessible way to elevate your dining experience.
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Recipe Information
Ingredients
- 4 pieces Veal medallions
- 1 ounce Dried French morel mushrooms
- 2 medium Shallots
- 2 pieces Garlic cloves
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Heavy cream
- 0.5 cup Beef or veal stock
- 2 tablespoons All-purpose flour
- 2 sprigs Fresh thyme
- to taste Salt
- to taste Black pepper
Instructions
Rehydrate the dried morel mushrooms by soaking them in warm water for 20 minutes. Drain, reserving the soaking liquid, and rinse the mushrooms to remove any grit.
Strain the mushroom soaking liquid through a fine-mesh sieve or cheesecloth and set aside.
Season the veal medallions generously with salt and black pepper on both sides. Lightly dredge them in flour, shaking off any excess.
In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Sear the veal medallions for 2-3 minutes per side, or until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Sauté the finely chopped shallots and minced garlic until softened, about 2-3 minutes.
Add the rehydrated morel mushrooms to the skillet and cook for another 2 minutes, stirring occasionally.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
Add the reserved mushroom soaking liquid, veal or beef stock, and fresh thyme sprigs. Simmer gently for 5 minutes to allow the flavors to meld.
Stir in the heavy cream and season the sauce with salt and pepper to taste. Let it cook for 2-3 minutes until the sauce thickens slightly.
Return the veal medallions to the skillet, nestling them into the sauce. Simmer for an additional 5 minutes, or until the veal is cooked to your desired level of doneness.
Remove the thyme sprigs and plate the veal medallions. Spoon the morel mushroom sauce generously over the top.
Serve immediately with sides like mashed potatoes or buttered asparagus for a complete meal.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 154 mg | 12% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2315 mg | 49% | |
*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.
