Source:

Terri McK

Serves/Makes:2

Ingredients

• Veal:
• 2 fillets of veal, cut into medallions, 1 1/2 inches thick
• salt and pepper, to taste
• 1 tsp (5 ml). Dijon mustard
• 1 tbsp (15 ml). olive oil
• 1 tbsp (15 ml). butter
• Sauce:
• 1 tbsp (15 ml). olive oil
• 1 tsp (5 ml). butter
• 1 clove garlic, minced
• 2 tbsp (30 ml). dry white wine
• 3/4 cup (175 ml) whipping cream
• salt and pepper, to taste
• 2 tsp (10 ml). fresh parsley, finely chopped

Preparation

• Season veal with salt and pepper, and rub with mustard.
• Saute on both sides, browning each side.
• Remove from skillet and keep warm.
• Saute mushrooms in oil and butter on medium for 3 minutes.
• Add garlic to the mushrooms and cook 1 minute.
• Add wine to mushrooms and simmer 2 minutes.
• Add cream and cook until reduced and thickened, about 4 minutes.
• Put veal on warm serving platter and coat with sauce.
• Garnish with parsley.

Comments

My husband is Italian so we tend to eat very traditional Italian meals at my home. This one is excellent. Enjoy......