AllenOK
Executive Chef
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.
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.