Medallions Of Veal With Wild Morel Mushrooms Recipes

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VEAL MEDALLIONS WITH FRENCH MORELS



Veal Medallions With French Morels image

Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit.

Provided by Rita1652

Categories     Veal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

2 ounces small french dried morels (2 cups)
2 cups boiling water
12 (3 ounce) veal medallions, from the eye round (1/2 inch thick if using thinner cuts you`ll need additional oil to fry them for you`ll have more sli)
salt & freshly ground black pepper
1/4 cup flour
2 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
3 shallots, minced
1 sprig fresh thyme
1/2 cup dry white wine (sherry works great to)
1/2 cup chicken stock
1/2 cup creme fraiche (or cream)
1 tablespoon fresh lemon juice
scallion, for garnish
fresh herb, for garnish

Steps:

  • In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
  • Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
  • Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
  • Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions.

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

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.;

MEDALLIONS OF VEAL WITH WILD MOREL MUSHROOMS



Medallions of Veal With Wild Morel Mushrooms image

Admittedly a splurge--but worth it. Dried morels may be used--soak in water for an hour then proceed. Jus de veau (which 'Zaar's computer will not accept) or glace de viande can be found in speciality groceries or reduce clear, unsalted beef stock until syrupy.

Provided by Chef Kate

Categories     Veal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh morel, stems trimmed and reserved
1 quart water
2 large shallots, finely chopped
2 tablespoons madeira wine
3 tablespoons unsalted butter
1 lb boneless veal loin, cut into 8 medallions
1 cup flour (for dusting)
1 tablespoon olive oil
2 tablespoons dry white vermouth
1/4 cup glace de viande
salt
white pepper

Steps:

  • Preparing the Morels
  • Place the morels in a large bowl filled with cold water.
  • Soak for 10 minutes.
  • Remove the morels from the water, reserving both the mushrooms and the water.
  • Strain the water through a coffee filter or cheesecloth to remove any sand.
  • Cut off the stems of the morels and combine with the strained mushroom water.
  • Bring to a boil and cook until the liquid has reduced to 2 tablespoons.
  • Rub the morel caps with your fingers; if you feel any sand, wash again in cold water.
  • Cut the morel caps lengthwise into halves.
  • Sauté the shallots in 1 tablespoon butter until soft.
  • Add the morels, their reduced cooking juices and the Madeira and cook, covered, over medium heat, for 6 to 7 minutes, until plump.
  • Remove from the heat and keep warm.
  • Preparing the Veal
  • Dust the veal medallions in flour, shaking off the excess.
  • In a large sauté pan, heat 1 tablespoon of butter and the oil until sizzling.
  • Sauté the veal on bath sides until well browned (Do not crowd the pan with veal. Look in two batches if necessary).
  • Remove the medallions from the pan and keep warm.
  • Pour off the fat from the pan and deglaze with the vermouth.
  • Add the morels and Jus de Veau to the pan and bring to boil.
  • Cook to reduce the liquid slightly.
  • Season with salt and pepper.
  • Return the veal medallions to the pan to heat.
  • Swirl the remaining 1 tablespoon of butter into the sauce to finish.
  • Arrange the veal medallions on 4 large, heated dinner plates.
  • Ladle the sauce and a portion of morels over each serving of veal.

Nutrition Facts : Calories 258.3, Fat 12.7, SaturatedFat 6, Cholesterol 22.9, Sodium 13.8, Carbohydrate 29.5, Fiber 2, Sugar 2, Protein 7.1

ROASTED LOIN OF BERKSHIRE GRASS-FED VEAL SERVED WITH ROASTED POTATOES WITH WILD RAMPS AND MOREL MUSHROOM SAUCE



Roasted Loin of Berkshire Grass-Fed Veal served with Roasted Potatoes with Wild Ramps and Morel Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 28

Morel Mushroom Sauce, recipe follows
Roasted Potatoes with Wild Ramps, recipe follows
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 whole veal loin
3 tablespoons extra-virgin olive oil
40 jumbo asparagus, washed and lower stems trimmed
40 jumbo asparagus, washed and lower stems trimmed
3 to 4 tablespoons unsalted butter
2 pounds fresh or 8 ounces dried morels, stems trimmed
1 tablespoon unsalted butter
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
1/2 cup dry red wine such as Pineau des Charantes
2 cups chicken stock
1 cup heavy cream
1/2 lemon
Kosher salt and freshly ground black pepper
1 tablespoon finely minced parsley leaves
1 tablespoon finely minced chives
1 teaspoon finely minced thyme leaves
1 pound wild ramps, bulbs only, washed*
1 stick plus 3 tablespoons unsalted butter
1 tablespoon honey
2 ounces bacon, finely diced (recommended: applewood smoked )
2 pounds Yukon gold potatoes, peeled and diced to 1/2-inch
Kosher salt and freshly ground black pepper
1/2 cup finely chopped parsley leaves

Steps:

  • Prepare the Morel Mushroom Sauce then reserve. Prepare the Roasted Potatoes with Wild Ramps. Reserve.
  • Preheat the oven to 325 degrees F.
  • Heat the oil in a large cast iron pan, over medium-high heat. Season the meat all over with salt and pepper. Brown the veal on all sides, about 20 minutes. Transfer the pan to the oven and roast until the meat reaches an internal temperature of 130 degrees F(the loin will be pink at the center), about 20 minutes. Allow the meat to rest in a warm place for 10 to 15 minutes.
  • While the veal is roasting, blanch the asparagus in boiling salted water. Refresh it in ice water, then drain and set aside. Just before serving, melt the butter in a large skillet over medium heat. Add the asparagus, season with salt and pepper and cook just until heated through and tender, about 5 minutes.
  • To serve, thinly slice the veal. Place a spoonful of Roasted Potatoes with Wild Ramps in the center of each plate. Arrange 2 or 3 slices of veal over the potatoes. Place asparagus around the potatoes, spoon sauce over the meat and serve.
  • If using fresh mushrooms clean them by rubbing them with a damp cloth, or briefly submerging them in water, then drain and blot dry. If using dried mushrooms, place them in a medium bowl and cover with boiling water. Set the mushrooms aside until soft, then drain. Chop the fresh or re-hydrated dry mushrooms.
  • Heat the butter in a medium saucepan over medium heat. Add the shallots and chopped mushrooms and cook, stirring occasionally, until the mushrooms are almost tender, about 7 minutes. Add the garlic and cook until fragrant, about 3 minutes more. Add the wine, bring to a simmer, cover, and cook until the mushrooms are fully soft, about 5 minutes more. Remove the lid and add the chicken stock. Increase the heat if necessary and simmer, uncovered, until the flavors are blended, 20 minutes or so. Strain the sauce, reserving the mushrooms. Return the sauce to the pot and simmer until it has reduced by 90 percent and has become very concentrated, about 15 minutes. Add the heavy cream and simmer until the sauce coats the back of a wooden spoon. Add lemon juice, salt and pepper to taste. Keep warm over a very low heat. Just before serving, add the reserved mushrooms and fresh herbs.
  • Preheat the oven to 350 degrees F.
  • Put the ramps in an oven-proof medium skillet. Add the stick of butter, the honey, and enough water to cover the mushrooms. Simmer over medium heat until the water evaporates, about 10 minutes. Continue cooking, stirring occasionally, until the ramps begin to brown. Transfer the pan to the oven and cook until the ramps are tender, about 5 minutes more. Set aside.
  • Meanwhile, in a large oven-proof skillet, cook the bacon over medium heat until the fat renders and the bacon begins to crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the potatoes to the hot bacon fat. Increase the heat to medium-high then season with salt and pepper. Cook, turning the potatoes in the hot fat until they begin to brown, about 7 minutes. Add the remaining 3 tablespoons of butter to the potatoes. Transfer the potatoes to the oven and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside. Immediately before serving, warm the potatoes over medium-high heat. Add the ramps and crisp bacon and cook just until heated through.

VITELLO NAVONA (VEAL MEDALLIONS WITH WILD MUSHROOM SAUCE)



VITELLO NAVONA (VEAL MEDALLIONS WITH WILD MUSHROOM SAUCE) image

Categories     Beef     Sauté

Yield 2

Number Of Ingredients 12

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.

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