Veal Medallions in Mushroom-Cream Sauce
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INGREDIENTS 1 veal tenderloin, about 2 to 3 pounds, sliced into 1/2-inch medallions Salt Freshly ground white pepper 1 cup plus 3 tablespoons all-purpose flour, divided use 5 tablespoons unsalted butter, divided use 3 shallots, peeled and finely chopped 12 white button mushrooms Juice of 1/2 lemon, about 1 tablespoon 3 tablespoons brandy 1 cup dry white wine, such as Sauvignon Blanc 1 cup heavy cream 1/2 cup prepared brown sauce or demiglace 2 tablespoons chopped fresh parsley Chopped fresh parsley, for garnish Place each piece of veal between 2 sheets of parchment or waxed paper and pound into 1/4-inch-thick medallions. Season medallions with salt and white pepper and dredge in 1 cup flour, patting to remove any excess, and brown on each side in 2 tablespoons melted butter for about 2 minutes. Remove and cover to keep warm. Add the shallots, sautéing until softened and translucent, about 1 minute. Slice mushrooms, toss with lemon juice and add to the pan with the shallots, sautéing until any liquid has evaporated, about 4 minutes. Stir in the brandy and simmer for 1 minute. Add the wine to deglaze, stirring to loosen any browned bits on the bottom of the pan. Stir in cream and bring the sauce to a boil over medium-high heat. Place remaining butter in a small bowl and knead in remaining 3 tablespoons of flour a bit at a time to form a beurre manie. Add to the sauce a little at a time until incorporated, then add the demiglace, stirring for about 1 minute until the sauce thickens. Toss in the parsley and season with additional salt and white pepper. To serve, arrange several medallions on each plate, spoon some sauce over the top and garnish with parsley. Serve with egg noodles. Makes 4 servings NOTE - The sauce is the star of this recipe, so if you can't find a veal tenderloin or if the price is too dear, try it with a pork tenderloin.