Veal Medallions with Wild Mushroom Ragout
80% autentično · French-inspired
Elegant veal medallions served with a rustic ragout of mixed wild mushrooms, enhanced with herbs and a touch of brandy.
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Sastojci
- Veal tenderloin600g
- Mixed wild mushrooms (e.g., porcini, shiitake, cremini)400g
- Shallots2
- Garlic2 cloves
- Brandy or Cognac50ml
- Beef or veal broth150ml
- Butter2 tablespoons
- Olive oil1 tablespoon
- Fresh thyme2 sprigs
- Saltto taste
- Black pepperto taste
Koraci
- 1
Cut veal tenderloin into 4 equal medallions, about 2cm thick. Season with salt and pepper.
- 2
Clean and slice the mixed wild mushrooms. Finely chop shallots and mince garlic.
- 3
Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Sear veal medallions for 3-4 minutes per side until nicely browned and cooked to your desired doneness. Remove and keep warm.
- 4
In the same skillet, melt the remaining tablespoon of butter. Add shallots and sauté until softened, about 3 minutes.
- 5
Add minced garlic and mushrooms. Cook, stirring occasionally, until mushrooms are tender and browned, about 8-10 minutes.
- 6
Carefully pour in the brandy. Let it bubble and reduce by half, scraping the bottom of the pan.
- 7
Add the beef broth and fresh thyme sprigs. Bring to a simmer and cook for 5 minutes until the sauce slightly thickens.
- 8
Remove thyme sprigs. Season the mushroom ragout with salt and pepper to taste.
- 9
Serve the veal medallions topped with the wild mushroom ragout.
