- 2 ounces small dried French morels (2 cups)
- 2 cups boiling water
- Twelve 3-ounce veal medallions (1/2 inch thick), from the eye round
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 shallots, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock or canned low-sodium broth
- 1/2 cup crème fraîche
- 1 tablespoon fresh lemon juice
- Long snipped chives, for garnish
- Steamed new potatoes, thickly sliced
- In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
- Season the veal with salt and pepper. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
- Melt the remaining 1 tablespoon of butter in the same skillet. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the crème fraîche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
- Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Garnish with chives and serve with steamed new potatoes.
A full, plummy Merlot-based wine with a supple texture, rich fruit and hints of herbs and earth will stand up to this rich veal dish.