Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a small bowl, mix the garlic with the thyme, tarragon, paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Rub the mixture all over the veal.

Step 2    

In a large skillet, melt 1 tablespoon of butter in 1 tablespoon of olive oil in the skillet. Add half of the veal and cook over high heat until lightly browned and nearly cooked through, about 1 1/2 minutes per side. Transfer to a large platter. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of olive oil and veal. Lower the heat if the pan juices start to darken.

Step 3    

Add the mushrooms and scallion to the skillet and cook over high heat, stirring occasionally, until just softened and beginning to brown, about 3 minutes. Carefully add the whisky and ignite with a long match. Cook until the flames subside. Add the stock and cook until reduced by half, scraping up any browned bits from the bottom of the pan, about 5 minutes. Add the cream and simmer just until slightly thickened, 1 to 2 minutes longer; season with salt and pepper. Add the veal, turning to coat. Transfer to the platter and serve.

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