Veal fillets with mushrooms,honey and thyme
Ingredients
400 gr veal fillet or loin cutlets
200 gr mushrooms(button or portobello)
120 ml demi-glace sauce
40 ml white wine
1 onion finely chopped
1 garlic clove
2 ts thyme honey
1 ts butter
fresh thyme chopped
Sea salt,Pepper
olive oil
Preparation
1
Marinate the veal at least for 6 hours with 1 ts of olive oil,2-3 thyme sprigs,garlic,pepper and 10 ml wine.Refrigerate it.
2
Prepare the sauce.Heat the butter and a few drops of olive oil and fry the onion and the mushrooms for 6-7′.
3
Add the wine and after 2 minutes pour the sauce .
4
Simmer the sauce for 10′ in medium heat and add honey,thyme and seasoning.
5
You can cook the veal in 2 ways.Grill or sautee in a frying pan.if you grill it, 3′ for each side it’s ideal.
6
If you choose the pan way,season the veal with salt and pepper,dust them on both sides with flour and shake off to remove the excess.
7
Heat the olive oil and cook the veal for 2′ for each side.Remove the cutlets in a plate.
8
Serve the cutlets,pour the sauce on top and accompany with potato mash or a green salad.
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About
You can find demi-glace sauce in your local market
Added:
Friday, June 7, 2013 - 4:06am
