Veal Sauté is a delightful dish that combines tender veal medallions with flavorful mushrooms, savory prosciutto, and aromatic herbs. This recipe is perfect for those looking to whip up a gourmet meal in under 30 minutes. With its rich flavors and elegant presentation, it’s sure to impress even the most discerning palate.
Ingredients:
- 3 veal medallions
- Seasoned flour
- 8 cremini mushrooms, sliced
- 8 slices of prosciutto
- 8 cloves of garlic, minced
- 2 shallots, finely chopped
- 4 tablespoons of white wine
- 12 tablespoons of butter
- 16 cherry tomatoes
- 4 sprigs of fresh tarragon
- Salt and pepper to taste
- Clarified butter or oil for cooking
Instructions:
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Preparation:
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Dredge Veal Medallions:
- Heat a pan with clarified butter or oil over medium-high heat until hot. While the pan is heating, dredge one side of the veal medallions in seasoned flour, ensuring they are evenly coated. Season the other side with salt and pepper.
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Sear Veal and Ingredients:
- Once the pan is hot, carefully place the veal medallions flour-side-down in the pan. Allow them to sear for about 2-3 minutes until golden brown.
- Add the sliced cremini mushrooms and prosciutto to the pan, arranging them around the veal. Allow all the ingredients to sear for another 2-3 minutes, stirring occasionally.
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Flip and Sear:
- Carefully flip the veal medallions using tongs, ensuring they are cooked evenly on both sides. Turn the mushrooms and prosciutto as needed to sear all sides of the ingredients, about 2-3 minutes more.
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Deglaze with White Wine:
- Add the cherry tomatoes, minced garlic, and chopped shallots to the pan, distributing them evenly. Pour the white wine over the ingredients to deglaze the pan, scraping up any browned bits from the bottom.
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Simmer:
- Stir in the veal glace, butter, and fresh tarragon, allowing the flavors to meld together. Let the mixture simmer gently until the veal is just cooked through and the sauce has thickened slightly, about 5-7 minutes.
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Serve:
- Once the veal is cooked to your desired doneness and the sauce has reached the desired consistency, remove the pan from the heat. Serve the Veal Sauté hot, garnished with additional fresh tarragon leaves if desired.
Nutritional Information:
- Calories: 565.4
- Fat Content: 28.3g
- Saturated Fat Content: 14.3g
- Cholesterol Content: 220.4mg
- Sodium Content: 227mg
- Carbohydrate Content: 7.8g
- Fiber Content: 0.6g
- Sugar Content: 1.7g
- Protein Content: 46.4g
Recipe Notes:
- Veal Medallions: Look for tender veal medallions at your local butcher or grocery store. They should be about 1/2 inch thick for even cooking.
- Mushrooms: Cremini mushrooms add a rich, earthy flavor to this dish, but you can also use button mushrooms if preferred.
- Prosciutto: The thinly sliced prosciutto adds a salty kick to the dish and complements the flavors of the veal and mushrooms.
- White Wine: Choose a dry white wine for deglazing the pan, such as Sauvignon Blanc or Pinot Grigio, to add brightness and acidity to the sauce.
- Fresh Tarragon: Fresh tarragon lends a subtle anise flavor to the dish and pairs beautifully with the other ingredients. If you can’t find fresh tarragon, you can substitute with dried tarragon, but use half the amount.
Enjoy this Veal Sauté recipe for a quick and elegant dinner that’s bursting with flavor! 🍽️🥩🍅
