Veal Medallions With French Morels

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Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit.

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Steps

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In a heatproof bowl , soak the morels in the boiling water until softened , about 30 minutes.

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Remove and rinse under running water , rubbing to loosen any grit.

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Let the soaking liquid stand.

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Season the veal with salt and pepper , then dust with flour.

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In a very large skillet , melt 1 tablespoon of the butter in the oil.

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Add the veal and cook over high heat until browned on the bottom , 2 to 3 minutes.

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Turn and cook until browned on the bottom and the meat is just pink inside , about 2 to 3 minutes.

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Transfer the veal to a warmed platter and cover loosely with foil.

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Melt the remaining 1 tablespoon of butter in the same skillet.

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Add the garlic , shallots and thyme and cook over low heat , stirring , until softened , about 3-5 minutes.

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Add the wine and boil , scraping up any browned bits from the bottom , until almost evaporated , about 4 minutes.

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Add the morels and their liquid , leaving any grit behind.

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Cover and simmer over low heat until the morels are softened , about 5 .

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Ingredients

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dried morels, boiling water, veal medallions, salt & freshly ground black pepper, flour, unsalted butter, olive oil, garlic clove, shallots, fresh thyme, dry white wine, chicken stock, creme fraiche, fresh lemon juice, scallion, fresh herb