Medallionsofvealwithwildmorelmushrooms Recipes

VEAL MEDALLIONS WITH FRENCH MORELS

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.

VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS

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.

VEAL MEDALLIONS WITH MUSHROOMS, MARSALA AND THYME RECIPE

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.

VEAL TENDERLOIN WITH MOREL SAUCE

Steps:

• Let dehydrated morels soak in cold water for an hour.
• Cut the veal tenderloin in one inch thick medallions.
• Cut the mushrooms in 1/4 inch rings.
• Put a skillet on high heat and add 1 teaspoon of olive oil. When the skillet is hot, put in the medallions and sear them for two to three minutes until the meat doesn't stick to the skillet anymore. Flip the medallions and season them with salt and pepper. Sear the medallions for another 3 minutes.
• Add the mushrooms to the medallions and cook for another minute. Add the butter and turn the medallions to allow the butter to coat them. Add the cream and stir to blend in the caramelized juices. Let reduce for a minute or two. Serve.

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS

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

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.