Medallions of Veal With Wild Morel Mushrooms

Recipe by Chef Kate
READY IN: 1hr 10mins




  • 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.