Prep 40 mins
Cook 30 mins
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.
- 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
- white pepper
- 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.
Chef Kate, this is fantastic. I made it last night for our last minute dinner with friends. What a lovely taste with the Madiera, morels, vermouth, veal stock, butter and butter! I used dried morels, and about half of what the recipe calls for. I used veal stock we had in the freezer, and seasoned my flour with salt, pepper and thyme. I also used both butter and olive oil. I also pounded my veal before dredging. This dish is best served immediately. We had this with Risotto Bianco, and creamed spinach, hot Italian bread, and many bottles of Vine Cliff. Fabulous!