Veal Saut'e

• 3 tablespoons clarified butter or 3 tablespoons pomace oil
• salt and pepper
• 8 (4 ounce) veal medallions
• seasoned flour (for dredging)
• 8 cremini mushrooms, quartered
• 8 ounces parma prosciutto, julienne sliced
• 16 oven-dried tomato halves
• 2 teaspoons garlic, minced
• 4 teaspoons shallots, minced
• 12 ounces white wine
• 16 ounces veal glaze
• 4 teaspoons butter
• 4 tablespoons fresh tarragon

1. Heat pan with clarified butter or oil until hot.
2. Dredge one side of the veal medallions and season the other with salt and pepper.
3. Place medallions flour-side-down in the pan.
4. Add mushrooms and prosciutto to pan and allow all ingredients to sear.
5. Flip veal, turn mushrooms, and sear all sides of the ingredients.
6. Add tomatoes, garlic, and shallot, then deglaze with white wine.
7. Add veal glace, butter, and tarragon and let simmer until veal is just cooked through.

butter, salt, veal medallions, flour, mushrooms, parma prosciutto, tomato, garlic, shallots, white wine, veal glaze, butter, fresh tarragon

Taken from www.food.com/recipe/veal-saute-26163 (may not work)