Veal Saut'e

Name: Veal Saut'e
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons clarified butter or 3 tablespoons pomace oil; salt and pepper; 8 (4 ounce) veal medallions; seasoned flour (for dredging); 8 cremini mushrooms, quartered; 8 ounces parma prosciutto, julienne sliced; 16 oven-dried tomato halves; 2 teaspoons garlic, minced; 4 teaspoons shallots, minced; 12 ounces white wine; 16 ounces veal glaze; 4 teaspoons butter; 4 tablespoons fresh tarragon

Submitted by Dancer

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Ready In:: 23mins
Ingredients:: 13
Serves:: 4

ingredients

3 tablespoons clarified butter or 3 tablespoons pomace oil
salt and pepper
8 (4 ounce) veal medallions
seasoned flour (for dredging)
8 cremini mushrooms, quartered
8 ounces parma prosciutto, julienne sliced
16 oven-dried tomato halves
2 teaspoons garlic, minced
4 teaspoons shallots, minced
12 ounces white wine
16 ounces veal glaze
4 teaspoons butter
4 tablespoons fresh tarragon

directions

Heat pan with clarified butter or oil until hot.
Dredge one side of the veal medallions and season the other with salt and pepper.
Place medallions flour-side-down in the pan.
Add mushrooms and prosciutto to pan and allow all ingredients to sear.
Flip veal, turn mushrooms, and sear all sides of the ingredients.
Add tomatoes, garlic, and shallot, then deglaze with white wine.
Add veal glace, butter, and tarragon and let simmer until veal is just cooked through.