Veal Medallions with French Morels

Indulge in the luxurious flavors of Veal Medallions with French Morels, a dish that pairs tender, golden-seared veal with a rich, velvety cream sauce infused with the earthy aroma of rehydrated French morel mushrooms. Perfect for an elegant dinner, this recipe highlights the gourmet appeal of morels, complemented by a savory blend of shallots, garlic, white wine, and fresh thyme. The sauce, enriched with heavy cream and a touch of veal or beef stock, binds every component together in a symphony of decadent flavors. Served over mashed potatoes or alongside buttered asparagus, this sophisticated entrée is sure to impress. With a 20-minute prep time and simple yet refined cooking techniques, it's an accessible way to elevate your dining experience.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Veal medallions
• 1 ounce Dried French morel mushrooms
• 2 medium Shallots
• 2 pieces Garlic cloves
• 3 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 0.5 cup Dry white wine
• 0.5 cup Heavy cream
• 0.5 cup Beef or veal stock
• 2 tablespoons All-purpose flour
• 2 sprigs Fresh thyme
• to taste None Salt
• to taste None Black pepper

Directions

Step 1

Rehydrate the dried morel mushrooms by soaking them in warm water for 20 minutes. Drain, reserving the soaking liquid, and rinse the mushrooms to remove any grit.

Step 2

Strain the mushroom soaking liquid through a fine-mesh sieve or cheesecloth and set aside.

Step 3

Season the veal medallions generously with salt and black pepper on both sides. Lightly dredge them in flour, shaking off any excess.

Step 4

In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Sear the veal medallions for 2-3 minutes per side, or until golden brown. Remove from the skillet and set aside.

Step 5

In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Sauté the finely chopped shallots and minced garlic until softened, about 2-3 minutes.

Step 6

Add the rehydrated morel mushrooms to the skillet and cook for another 2 minutes, stirring occasionally.

Step 7

Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half.

Step 8

Add the reserved mushroom soaking liquid, veal or beef stock, and fresh thyme sprigs. Simmer gently for 5 minutes to allow the flavors to meld.

Step 9

Stir in the heavy cream and season the sauce with salt and pepper to taste. Let it cook for 2-3 minutes until the sauce thickens slightly.

Step 10

Return the veal medallions to the skillet, nestling them into the sauce. Simmer for an additional 5 minutes, or until the veal is cooked to your desired level of doneness.

Step 11

Remove the thyme sprigs and plate the veal medallions. Spoon the morel mushroom sauce generously over the top.

Step 12

Serve immediately with sides like mashed potatoes or buttered asparagus for a complete meal.

Nutrition Facts

Serving size	(945.6g)

Amount per serving	% Daily Value*
Calories	1812.5

Total Fat 122.5g	0%
Saturated Fat 59.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 558mg	0%
Sodium 480.7mg	0%
Total Carbohydrate 42.2g	0%
Dietary Fiber 5.6g	0%
Total Sugars 7.5g
Protein 109.4g	0%

Vitamin D 58.4IU	0%
Calcium 153.8mg	0%
Iron 10.6mg	0%
Potassium 2315.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 25.6%

Carbs: 9.9%