Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce
By Christopher
yield: Makes 6 servings
Serve with: Orzo with parsley, and steamed carrots and green beans. Dessert: Pear tart.
- 6
Ingredients
- 1 1/4 pounds veal scallops, about 1/8 inch thick
- 4 tablespoons (1/2 stick) butter
- 1/4 cup chopped shallots
- 8 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
- 2 tablespoons chopped fresh tarragon
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons coarse-grained Dijon mustard
Preparation
Step 1
prinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.