Recipe

Veal Navona Recipe

	Vino4dino / All my dishes 1 year, 9 months ago This is a delicious way to serve veal with mushrooms and smells just as good while cooking. It can easily be doubled to serve four guests. Prep:45m Cook:30m Servings:2	Vino4dino
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Ingredients

• 1/4 ts Garlic -- minced

• 1/4 ts Shallot -- minced

2 tb Bourbon

2 lg Dried morels -- (about 1/4 Oz)

1/2 c Demi glace

2 Fresh shiitake mushrooms -- Trimmed and sliced

2 White mushroom -- sliced

3 Sprigs fresh thyme

2 6-oz veal tenderloin -medallions-pounded 1/2" -thick Flour for dredging

2 ts Butter unsalted

2 tb Olive oil

1/2 ts Lemon juice

Directions

Soak dried morels in 1/4 cup hot water for 20 mins. Drain leaving grit behind and reserve the liquid. Slice. In a small saucepan combine the garlic the shallot and the bourbon. Heat the mixture over moderate heat until it is just warm and ignite it carefully shaking the pan until the flames go out. Add the reserved morel liquid strained and the demiglace and boil the mixture until it is reduced by half. Add all of the mushrooms and one sprig of thyme. and boil the sauce stirring occasionally until it is thickened slightly. Season the veal with salt and pepper and dredge in flour shaking of the excess. In a skillet heat 1 teaspoon of the oil over moderately high heat until the fat is hot but not smoking. Add the veal and saute for 2-3 minutes on each side or until it is just cooked. Transfer the veal to a plate and keep it warm covered. Season the sauce with lemon juice salt and pepper whisk in the remaining teaspoon of butter and divide the sauce between two plates. Transfer the veal to the plates and garnish with the remaining thyme sprigs. Recipe By : Ristorante Navona

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