VEAL MEDALLIONS WITH MUSHROOMS, MARSALA AND THYME
4 tablespoons virgin olive oil 8 (2 ounce) medallions of veal from rack or loin 2 ounces all purpose flour plus salt and pepper 8 ounces domestic mushrooms, -- quartered 8 ounces marsala wine (you can substitute any light 2 tablespoons cold butter, -- unsalted 2 tablespoons fresh thyme leaves, chopped -- (or 2 teaspoons dry) Salt and pepper In a large 12" to 14" saute pan, heat olive oil over medium heat. Dredge the veal medallions in the flour, season each with salt and pepper and saute until golden brown on both sides. Remove veal to warm place and add mushrooms to same pan and saute until lightly browned. Add marsala wine and reduce by one third. Add cold butter and place veal medallions in pan with mushrooms and wine. Bring to boil and reduce by one third. Add thyme leaves, stir through, season sauce with salt and pepper and serve immediately in large plate, pouring mushroom sauce over. Yield: 4 serving
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