Saute De Veau Aux Champignons Recipe

• 3 - 4 lbs. pork tenderloin (veal is expensive!)
• Heavy 10 inch skillet
• 4 tbsp. butter
• 2 tbsp. veg. oil
• 2 c. fresh mushrooms, sliced
• 1 teaspoon tarragon, thyme, or possibly mixed herbs
• 1/2 teaspoon salt
• Healthy pinch pepper
• 1/2 c. finely chopped shallots
• 1 c. Chardonnay wine
• 1 pt. heavy cream
• Flour
• Minced parsley

1. Cut meat into 3/4 inch slices.
2. Season meat with alot of flour and salt and pepper.
3. Lb.
4. meat 1/4 inch thick.
5. Saute/fry meat in oil.
6. Cook till brown.
7. Flip over.
8. Take meat out.
9. Take skillet off heat.
10. Add in a little bit of oil.
11. Throw in minced shallots and fresh mushrooms; saute/fry.
12. Add in 1 c. Chardonnay.
13. Reduce till almost gone.
14. Put in heavy cream.
15. Add in healthy pinch of salt.
16. Reduce till thick.
17. In separate skillet mix 2 Tbsp.
18. butter, 1 Tbsp.
19. flour; mix and brown.
20. Add in to cream sauce.
21. Whisk it till thick.
22. Use minced parsley.
23. Wrap in towel and put under cool water to garnish dish.

pork tenderloin, skillet, butter, oil, fresh mushrooms, tarragon, salt, pepper, shallots, chardonnay wine, heavy cream, flour, parsley

Taken from cookeatshare.com/recipes/saute-de-veau-aux-champignons-22436 (may not work)