Medallions of Veal With Wild Morel Mushrooms

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
12
Serves:
4

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
Advertisement

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes