- 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
How to make this recipe
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.