Ingredients
1
1/4 pounds veal scallops, about 1/8 inch thick
4
tbsp (1/2 stick) butter
8
ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
2
tbsp chopped fresh tarragon
2
tbsp coarse-grained Dijon mustard
Directions
1.
Sprinkle veal on both sides with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook veal until golden, about 20 seconds per side. Transfer to plate. Melt 3 tablespoons butter in same skillet. Add shallots; sauté 30 seconds. Add mushrooms; sauté until brown, about 3 minutes. Stir in tarragon. Add wine; cook over high heat until almost all liquid evaporates, stirring to scrape up browned bits, about 2 minutes. Add cream; boil until reduced by 1/4, about 1 minute. Stir in mustard. Using tongs, return veal to pan; simmer until heated through. Divide veal and sauce among 6 plates and serve.
Columbus Restaurants
