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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