Veal navona
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Veal navona
  Veal  
Last updated 6/12/2012 1:28:15 AM. Recipe ID 63528. Report a problem with this recipe.
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      Title: Veal navona
 Categories: Main course, Other meats, Things to t
      Yield: 2 Servings
 
    1/4 ts Garlic -- minced
    1/4 ts Shallot -- minced
      2 tb Bourbon
      2 lg Dried morels -- (about 1/4
           Oz)
    1/2 c  Demi glace
      2    Fresh shiitake mushrooms --
           Trimmed and sliced
      2    White mushroom -- sliced
      3    Sprigs fresh thyme
      2    6-oz veal tenderloin
           -medallions-pounded 1/2"
           -thick
           Flour for dredging
      2 ts Butter, unsalted
      2 tb Olive oil
    1/2 ts Lemon juice, fresh
 
  Soak morels in 1/4 cup hot water for 20 mins.  Drain, leaving grit
  behind, and reserve the liquid.  Slice.
  
  In a small saucepan, combine the garlic, the shallot, and the
  bourbon. Heat the mixture over moderate heat until it is just warm
  and ignite it carefully, shaking the pan until the flames go out. Add
  the reserved morel liquid, strained, and the demiglace and boil the
  mixture until it is reduced by half.  Add all of the mushrooms and
  one sprig of thyme. and boil the sauce, stirring occasionally, until
  it is thickened slightly.
  
  Season the veal with salt and pepper and dredge in flour, shaking of
  the excess.  In a skillet, heat 1 teaspoon of the oil over moderately
  high heat until the fat is hot but not smoking. Add the veal and
  saute for 2-3 minutes on each side, or until it is just cooked.
  Transfer the veal to a plate and keep it warm, covered.
  
  Season the sauce with lemon juice, salt and pepper, whisk in the
  remaining teaspoon of butter and divide the sauce between two plates.
  Transfer the veal to the plates and garnish with the remaining thyme
  sprigs.
  
  




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Recipe ID 63528 (Apr 03, 2005)

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