Veal with Morel Mushrooms and Brandy Cream Sauce
- 3 oz. Olive Oil
- 12 pieces Veal Loin Slices, 1/4 inch thick
- 1/2 cup flour
- 2 Shallots, finely diced
- 56 Medium Size Morel Mushrooms
- 1/4 cup brandy
- 1 cup heavy cream
- 1/4 cup Bordilaise Sauce
- 1/4 tsp. Kosher Salt
- pinch pepper
- 1 1/2 tsp. parsley chopped
- Preheat a large sauté 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