VEAL WITH TWO MUSTARD SAUCE

By porklion

From Gourmet Magazine, June 1990

Ingredients

• 2 Tbs tomato puree
• 1/3 cup dry red wine
• 2/3 cup beef broth
• two 1/2-pound veal cutlets, flattened
• flour for dredging veal
• 1/4 cup clarified unsalted butter
• 3 Tbs dry white wine
• 2 Tbs coarse-grained mustard
• 2 Tbs. Dijon-style mustard
• 1/4 cup heavy cream

Details

Adapted from shutterstock.com

Preparation

Step 1

In a saucepan combine the tomato puree, the red wine, and the broth, bring mixture to a boil, and boil it until it is reduced by half. Dredge the veal in he flour, shaking off the excess, in a large skillet heat the butter over moderately high heat until it is hot by not smoking, and brown the veal lightly.

Add the white wine, deglaze the skillet, scraping up the brown bits and stir in the reduce sauce, the mustards and the cream. Cook the veal over moderate heat for 2 to 3 minutes, or until the sauce is thickened and the veal is just cooked through. Transfer veal to 2 plates and nap it with the sauce.