How to make it

  • Mix Hollandaise sauce with cream, and set over a pot of hot (but not boiling) water to keep warm.
  • In a large skillet, heat 1 Tbsp olive oil. Salt and pepper veal according to taste, and brown medallions on each side, 2-3 minutes. Remove to plate, cover, and keep warm in oven at 170 degrees F.
  • Add remaining tablespoon of oil to the pan, and cook onions until soft and the color starts to turn.
  • Add morels and cook until softened.
  • Salt and pepper to taste.
  • Stir onion-morel mixture into the Hollandaise sauce, reserving 1/4 cup for garnish, if desired.
  • Divide veal medallions, sauce, and garnish among 4 plates and serve.

Reviews & Comments 1

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  • vino4dino 10 years ago
    This sounds very good to me. I love all the ingrediants used.
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