This sophisticated Veal Navona recipe features tender veal tenderloin medallions paired with a luxurious sauce of rehydrated dried morels, fresh shiitake and white mushrooms, and aromatic herbs. The dish is finished with a splash of bourbon for depth and a touch of lemon for brightness. It delivers a delicate, earthy flavor profile with a silky texture that is perfect for special dinner parties or romantic evenings. While it uses premium ingredients like veal and morels, the technique is straightforward enough for home cooks looking to impress. Serve over mashed potatoes or egg noodles to soak up every drop of the delicious demi-glace reduction.
Veal Navona
Description
This sophisticated Veal Navona recipe features tender veal tenderloin medallions paired with a luxurious sauce of rehydrated dried morels, fresh shiitake and white mushrooms, and aromatic herbs. The dish is finished with a splash of bourbon for depth and a touch of lemon for brightness. It delivers a delicate, earthy flavor profile with a silky texture that is perfect for special dinner parties or romantic evenings. While it uses premium ingredients like veal and morels, the technique is straightforward enough for home cooks looking to impress. Serve over mashed potatoes or egg noodles to soak up every drop of the delicious demi-glace reduction.Ingredients
Directions
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Soak the dried morels in 1/4 cup of hot water for 20 minutes to rehydrate.
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Drain the morels, leaving the grit behind in the bowl, and reserve the soaking liquid.
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Slice the rehydrated morels into bite-sized pieces.
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In a small saucepan, combine the minced garlic, minced shallot, and bourbon.
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Heat the mixture over moderate heat until warm, then carefully ignite to flambé, shaking the pan until the flames subside.
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Strain the reserved morel liquid through a fine-mesh sieve into the saucepan, adding the demi-glace.
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Bring the liquid to a boil and reduce by half, stirring occasionally.
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Add the sliced morels, shiitake mushrooms, white mushrooms, and one sprig of thyme to the sauce.
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Continue boiling the sauce, stirring occasionally, until it thickens slightly and the mushrooms are tender.
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Season the veal medallions with salt and pepper, then dredge them in flour, shaking off any excess.
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In a skillet, heat 1 tablespoon of olive oil over moderately high heat until hot but not smoking.
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Add the veal medallions and sauté for 2-3 minutes on each side, or until just cooked through.
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Transfer the cooked veal to a plate and cover to keep warm.
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Season the mushroom sauce with fresh lemon juice, salt, and pepper to taste.
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Whisk in the remaining 1 teaspoon of butter until melted and incorporated.
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Divide the sauce evenly between two serving plates.
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Top the sauce with the veal medallions and garnish with the remaining fresh thyme sprigs.
Nutrition Facts
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 10g50%
- Cholesterol 120mg40%
- Sodium 350mg15%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
