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.

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

Details

Servings 6
Adapted from epicurious.com

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.