VEAL MEDALLIONS WITH SAGE-ONION CREAM

By á-3273

Ingredients

• 8 Veal medallions, about 2 1/2 oz each
• S&P
• 2-3 T olive oil
• 2 Small red onions thinly sliced
• 1 Bunch fresh sage leaves chopped
• 1/2 C Dry white wine
• 1/2 C whipping cream
• 3 T cold butter cut in small pieces

Preparation

Step 1

Season veal on both sides with S&P. In large skillet, heat olive oil over medium high heat. Add veal, a few pieces at a time & saute until golden abt 2 minutes each side. Add more oil if needed. Transfer to plate & keep warm. Drain off all but 2 T pan drippings. Add onions to skillet saute over med-hi heat. Stir frequently til golden. About 10 minutes. Stir in sage cook 1 minute. Add wine bring to boil, cooking & reduce by half. Stir in cream, boil to reduce & thicken slightly. Stir in butter bit by bit. S&P to taste. Place veal in stirring dish & top w/ sauce.