Title: Sauteed veal medallions with sage and mushrooms
 Categories: 
      Yield: 4 Servings
 
MMMMM------------------MICHAEL'S PLACE #ML1A05-----------------------
      3 tb Olive oil
  1 1/4 lb Veal tenderloin (also called
           Filet) cut into 8 equal
           Medallions
           Salt and ground black pepper
           To taste
      1 c  Parboiled pearl onions
           (frozen are fine)
     12 oz Fresh, cleaned, sliced
           Mushrooms such as cremini,
           Portobello, shiitake, oyster
           Or any combination
    1/4 c  Dry white wine
      1 c  Beef and Veal Stock
      3 tb Chopped fresh sage leaves
      2 oz Prosciutto ham, thinlysliced
           And julienne
      2 tb Whole butter
 
  Season the veal with salt and pepper. Heat the olive oil in a skillet
  over medium heat for 2 to 3 minutes, until hot. Add the veal and
  brown well for 3 to 4 minutes on one side, then turn and brown the
  second side for another 3 to 4 minutes. When the veal is nicely
  browned on both sides, remove from the pan. In the same pan, saute
  the onions in the pan juices for 3 to 4 minutes, or until they are
  browned. Add the mushrooms to the onions and saute together until the
  mushrooms begin to wilt. Add the white wine and reduce until the wine
  evaporates. Add the veal stock, sage, and Prosciutto, and bring to a
  boil. Reduce the heat to low, return the veal to the pan and reheat
  for 1 minute to warm. Continue to cook the mushrooms and sage sauce
  for an additional 10 minutes. Add the butter to the finished sauce
  and whisk until it is incorporated. Serve the veal on individual
  plates with some of the sauce spooned over it.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
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