Name: Veal Medallions-Mushrooms-Marsala-DemiglacecServes: 4

Category: Meat, veal, entree   Cuisine: French             Source: TomD

Ingredients:
1/2 pound fresh, white mushrooms, sliced
2 Tbsp butter
2 Tbsp olive oil
1 pound thinly sliced Veal Scallopine, pounded, if necessary
Flour
1/4 cup beef stock
1/4 cup Dry Marsala
1/4 cup Chardonnay

Directions:
In a large saute pan, heat butter till bubbling and add mushrooms.
Salt and pepper mushrooms to taste.
Cook, stirring until liquid comes out of mushrooms, about 5 minutes.
Add Marsala and beef stock and continue cooking over medium high
heat for 2 minutes. Carefully remove mushrooms to an oven-proof dish
and place in a warm oven. (225F).
Mix salt and pepper to taste in a 1/2 cup of flour and dredge veal
medallions, shaking off excess flour.
Cook mushroom liquid until only about 1 Tbsp remains.
Add 2 Tbsp olive oil to pan and saute veal over high heat for about
1 minute per side, until it starts to brown around the endges.
Do not overcook.
Remove veal to pan and place in warm oven.
Deglaze pan with Chardonnay, scraping up bits from the bottom.
Cook until it forms a syrup-like appearance. Pour over veal.

Serve