| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2 | Servings | |||
INGREDIENTS
| 1/4 | ts | Garlic; minced |
| 1/4 | ts | Shallot; minced |
| 2 | tb | Bourbon |
| 2 | lg | Dried morels; (about 1/4 oz) |
| 1/2 | c | Demi glace |
| 2 | Fresh shiitake mushrooms; trimmed and sliced | |
| 2 | White mushroom; sliced | |
| 3 | Sprigs fresh thyme | |
| 2 | Six-ounce veal tenderloin medallions; pounded 1/2" thick | |
| Flour for dredging | ||
| 2 | ts | Butter, unsalted |
| 2 | tb | Olive oil |
| 1/2 | ts | Lemon juice, fresh |
INSTRUCTIONS
Soak morels in 1/4 cup hot water for 20 mins. Drain, leaving grit behind, and reserve the liquid. Slice. In a small saucepan, combine the garlic, the shallot, and the bourbon. Heat the mixture over moderate heat until it is just warm and ignite it carefully, shaking the pan until the flames go out. Add the reserved morel liquid, strained, and the demiglace and boil the mixture until it is reduced by half. Add all of the mushrooms and one sprig of thyme. and boil the sauce, stirring occasionally, until it is thickened slightly. Season the veal with salt and pepper and dredge in flour, shaking of the excess. In a skillet, heat 1 teaspoon of the oil over moderately high heat until the fat is hot but not smoking. Add the veal and saute for 2-3 minutes on each side, or until it is just cooked. Transfer the veal to a plate and keep it warm, covered. Season the sauce with lemon juice, salt and pepper, whisk in the remaining teaspoon of butter and divide the sauce between two plates. Transfer the veal to the plates and garnish with the remaining thyme sprigs. Posted to MC-Recipe Digest V1 #185 Date: 4 Aug 96 22:24:59 From: "steven.h.bergstein" <steven.h.bergstein@ac.com>
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