Medallions Of Veal In Mushroom Sauce

• 4 (4 oz./125 g.) fillets of veal, cut into medallions 1 1/2 inches/4cm. thick
• salt (to taste)
• freshly ground black pepper (to taste)
• 1 tsp/5 g. dijon mustard
• 1 tbsp/15 ml. olive oil
• 1 tbsp/15 g. butter
• Mushroom Sauce:
• 1 tsp/5 ml olive oil
• 1 tsp/5 g butter
• 1/4 cup/50g mushrooms, sliced
• 1 clove garlic, finely chopped
• 2 tbsp/30 ml. dry white wine
• 3/4/175 ml whipping cream
• Salt (to taste)
• freshly ground black pepper (to taste)
• 2 tsp /10 g. fresh parsley finely chopped

1. Season veal with salt and pepper. Rub veal with mustard.
2. Saute veal on both sides in hot oil and butter in a skillet on medium heat for 2 minutes per side until golden brown. Remove veal from skillet and keep warm.
3. Saute mushrooms in oil and butter in skillet on medium heat for approximately 3 minutes until brown.
4. Add garlic to mushrooms and saute on medium heat for approximately 1 minute, careful not to burn the garlic.
5. Add wine to mushroom and garlic and simmer on medium heat for 1-2 minutes.
6. Add cream to mushrooms, garlic and wine, stir until well blended and reduce by simmering on medium heat for approximately 4 minutes until sauce thickens slightly.
7. Seafon with salt and pepper
8. Put veal on a warm serving platter or on warm plates.
9. Socate with sauce, sprinkle with parsley and serve.

fillets of veal, salt, freshly ground black pepper, mustard, olive oil, butter, mushroom sauce, olive oil, butter, mushrooms, clove garlic, salt, freshly ground black pepper, parsley

Taken from www.epicurious.com/recipes/member/views/medallions-of-veal-in-mushroom-sauce-50096544 (may not work)