Veal Saut'e

Name: Veal Saut'e
Ingredients: 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

13 ingredients

7 steps

Ingredients

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

Directions

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.