Roasted Veal Loin With Mushroom Sauce (mondavi)

But according to my judgment, the most important point to be attended to is this: above all things, see to it that your souls are happy in the Lord! Other things may press upon you; the Lord’s work even, may have urgent claims upon your attention. But I deliberately repeat, it is of supreme and paramount importance that you should seek above all other things to have your souls truly happy in God Himself. Day by day seek to make this the most important business of your life.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Meats		Mondavi	6	Servings

INGREDIENTS

4	lb	Boneless veal loin
1	t	Salt
1/2	t	Pepper
6	T	Butter
6		Shallots, minced
1	lb	Mushrooms, sliced
1		Bay leaf
1	pn	Marjoram
1	c	Woodbridge Merlot
1	c	Chicken stock

INSTRUCTIONS

Season the meat with salt and pepper and brown in a large roasting  pan
in 2 tablespoons of butter. Place the roast in a 400Ã¸ oven for  about
45 minutes.  Remove the roast from the pan and let rest. Pour away any
fat from  the pan then add 2 tablespoons butter. Saute the shallots in
the  butter without browning. Add the mushrooms, herbs and wine. When
the  wine has reduced by half, add chicken stock and reduce again by
half.  Whisk in the remaining butter and remove bay leaf. Serves 4-6.
Notes: Excellent with Woodbridge Merlot  Hanneman/Buster/Mcrecipe
1998-Apr-06  Recipe by: Woodbridge Recipes www.woodbridgewines.com/
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Apr
06, 1998

A Message from our Provider:

“Exercise daily — walk with the Lord.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1075 Calories From Fat: 447 Total Fat: 49.9g Cholesterol: 343.2mg Sodium: 778.9mg Potassium: 2594mg Carbohydrates: 70.5g Fiber: <1g Sugar: 2.1g Protein: 88.4g