PORK MEDALLIONS WITH MUSHROOMS
This recipe from Canadian Living is easy to prepare, is on the table in under half an hour and yet is elegant enough for a special occasion. If you don't like pork, boneless chicken breasts can be substituted.
Provided by Irmgard
Categories Pork
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
- In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
- Transfer to a plate.
- Drain off any fat from the pan.
- Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
- Add the chicken broth and bring to a boil; boil for 2 minutes.
- Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
- Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
- Sprinkle with the green onions.
Nutrition Facts : Calories 362.2, Fat 14.2, SaturatedFat 3.2, Cholesterol 110.6, Sodium 856, Carbohydrate 15.6, Fiber 3.1, Sugar 5.8, Protein 42.3
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.
Provided by Chef Kate
Categories Veal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 258.3, Fat 12.7, SaturatedFat 6, Cholesterol 22.9, Sodium 13.8, Carbohydrate 29.5, Fiber 2, Sugar 2, Protein 7.1
VEAL MEDALLIONS WITH SHALLOTS AND MUSHROOMS
This makes a beautiful and savory platter of veal. Since veal fillet has a special price tag, I wait until it's on sale and then stock up for this dish. If shallots are not available, don't hesitate to make it with pearl onions or a regular white or yellow onion cut into one-inch pieces. If you use a regular onion, you can skip the parboiling. If you keep the mushroom-shallot mixture warm in the oven, the rest of the dish can be prepared in about 5 minutes -- easy enough to prepare between courses.
Provided by MariaLuisa
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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 AND MUSHROOMS WITH MADEIRA SAUCE
Make and share this Veal and Mushrooms With Madeira Sauce recipe from Food.com.
Provided by Oolala
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
- Remove from skillet and keep warm.
- Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
- Add the veal and cook 5-10 minutes covered.
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