Sauteed Veal Medallions With Sage And Mushrooms

We should observe that God does not send anyone to hell. He desires that none should perish (2 Pet. 3:9). God created humans to have fellowship with Him and provided the means by which they can have that fellowship. It is a human's choice to experience to agony of hell. His or her own sin sends the person there, and his or her rejection of the benefits of Christ's death prevents escape. As C.S. Lewis has put it, sin is the human being saying to God throughout life, 'Go away and leave me alone.' Hell is God's finally saying to the human, 'You may have your wish.'

Millard Erickson

CATEGORY	CUISINE	TAG	YIELD
Meats		Mike03	4	Servings

INGREDIENTS

3	T	Olive oil
1 1/4	lb	Veal tenderloin, also called
		fillet cut 8 medallions
		Salt, to taste
		Freshly-ground black pepper
		to taste
1	c	Parboiled pearl onions
		frozen are fine
12	oz	Fresh mushrooms, cleaned
		sliced
		such as cremini
		portobello shiitake
		Oyster, or any combination
1/4	c	Dry white wine
1	c	Beef and Veal Stock
3	T	Chopped fresh sage leaves
2	oz	Thinly-sliced Prosciutto
		ham julienned
2	T	Whole butter

INSTRUCTIONS

Season the veal with salt and pepper. Heat the olive oil in a skillet
over medium heat for 2 to 3 minutes, until hot. Add the veal and  brown
well for 3 to 4 minutes on one side, then turn and brown the  second
side for another 3 to 4 minutes. When the veal is nicely  browned on
both sides, remove from the pan. In the same pan, saute  the onions in
the pan juices for 3 to 4 minutes, or until they are  browned. Add the
mushrooms to the onions and saute together until the  mushrooms begin
to wilt. Add the white wine and reduce until the wine  evaporates. Add
the veal stock, sage, and Prosciutto, and bring to a  boil. Reduce the
heat to low, return the veal to the pan and reheat  for 1 minute to
warm. Continue to cook the mushrooms and sage sauce  for an additional
10 minutes. Add the butter to the finished sauce  and whisk until it is
incorporated. Serve the veal on individual  plates with some of the
sauce spooned over it. This recipe yields 4  servings  Recipe Source:
MICHAELS PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show
# ML-1A05 broadcast 02-22-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  02-28-1997  Recipe by: Michael
Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 305 Calories From Fat: 190 Total Fat: 21.3g Cholesterol: 66.2mg Sodium: 1737.4mg Potassium: 701.6mg Carbohydrates: 5.3g Fiber: 1g Sugar: 3.3g Protein: 20.9g