Veal with Morel Mushrooms and Brandy Cream Sauce

  • 3 oz. Olive Oil
  • 12 pieces Veal Loin Slices, ¼ inch thick
  • ½ cup flour
  • 2 Shallots, finely diced
  • 56 Medium Size Morel Mushrooms
  • ¼ cup brandy
  • 1 cup heavy cream
  • ¼ cup Bordilaise Sauce
  • ¼ tsp. Kosher Salt
  • pinch pepper
  • 1 ½ tsp. parsley chopped

Preheat a large saute pan over high heat

Add olive oil to pan

Lightly dust veal slices in flour and brown on both sides in hot oil

Remove veal from pan and add morels and shallots, tossing continually for 30 seconds

Deglaze pan by adding brandy, being very careful of flaming

When flames subside, stir in cream, bordilaise, salt and pepper and let simmer until mixture reduces in half and is lightly thick

Add veal back into the pan with the parsley

Bring back to a simmer and serve