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Veal Tenderloin with Wild Mushrooms Recipe

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This recipe for Veal Tenderloin with Wild Mushrooms is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1-pound veal tenderloin
1 T. olive oil
12 ounces fresh button mushrooms, sliced (about 4 cups)
1 ounce dried porcini mushrooms, soaked in 2 cups warm water 30 minutes, drained
2 1/2 T. chopped shallot
1 c. beef stock or canned beef broth
1 c. chicken stock or canned low-salt broth
1/4 cup (1/2 stick) unsalted butter, chilled, cut into pieces
Directions:
Directions:
Preheat oven to 350º F. Sprinkle veal with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat. Add veal; brown on all sides, about 10 minutes. Transfer to platter. Tent with foil. Add all mushrooms and shallot to skillet; sauté until tender, scraping up browned bits, about 6 minutes. Add stocks. Boil until reduced by half, about 12 minutes. Remove from heat. Add butter; whisk until melted. Slice veal. Serve with sauce and ravioli.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with squash ravioli.

 

 

 

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