Escalopes de Veau Sautees a L’estragon

By CheeseDiva

Ingredients

• Veal Scallops:
• 4 or more veal scallops
• 1 1/2 tablespoons butter
• 1/2 tablespoon cooking oil
• Sauce and Serving:
• 1 tablespoon minced shallots
• 1/4 cup dry vermouth
• 1 tablespoon fresh tarragon leaves, minced
• 1 cup brown stock or canned beef bouillon
• (optional) 1 cup sliced mushrooms previously sauteed in butter
• 1/2 tablespoon cornstarch mixed with 1 tablespoon water
• kosher salt and coarse ground pepper
• 1 tablespoon soft butter
• parsley sprigs

Details

Servings 4
Adapted from kitchenserendipity.com

Preparation

Step 1

Dry scallops/scallopine on paper towels. Meat will not brown if wet.  Season with salt and pepper.
Heat butter and oil in a nonstick skillet over high heat.  
When butter foam has almost subsided but is not browning, add veal --cook for about 4 ½ minutes total .  
Remove from the pan and set aside.

Make your sauce:  
Pour off all but a tablespoon of fat in your pan.  If fat has burned, discard and add 2 tab. butter.
Add the shallots and stir over moderate heat for about 30 seconds.  
Add the vermouth, tarragon, and bouillon, and scrape up the browned bits.  
Boil rapidly and reduce liquid to 2/3 cup (just eyeball it).  
Remove from the heat, add the cornstarch mixture and the mushrooms if using.  Simmer while stirring for two minutes.  
Add the veal scallops/scallopine back to the pan and baste with the sauce and add salt and pepper to taste.

Place scallops/scallopine on a serving plate and to the pan add a tablespoon of butter and whisk to combine.  Pour the sauce over the veal scallops/scallopine and serve, garnished with parsley sprigs.