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Old 09-11-2005, 08:42 AM   #1
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Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Veal Sauté With Caramelized Shallots

Veal Sauté With Caramelized Shallots
Yields: 2 servings

½ # veal scallops
salt and freshly ground black pepper
2 T extra-virgin olive oil
4 T real butter, in all
2 large shallots, peeled and minced, about 1/3 c
½ c dry white wine
1 t rubbed sage
1 t Dijon mustard

Lightly season veal with salt and pepper. Preheat skillet over medium-high heat. Add the olive oil and 2 T butter. Add the veal and sauté until cooked through and golden, about 1 minute per side. Using tongs, transfer veal to plate and set aside. Add remaining butter to skillet along with the shallots; reduce heat to medium-low. Stir and cook until the shallots are soft and brown; about 3 minutes. Stir in the wine, sage and Dijon. Return veal and any collected juices to the skillet. Simmer until just heated through, about 1 minute. Transfer veal to plates, spoon sauce over and serve.

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