Sauteed Veal Medallions with Sage and Mushrooms





3 tbsp. olive oil
1-1/4 lb. veal tenderloin, cut into 8 equal medallions
1 cup parboiled pearl onions
12 oz. fresh, cleaned, sliced mushrooms
Salt and freshly ground pepper, to taste
1/4 cup dry white wine
1 cup beef and veal stock
3 tbsp. chopped fresh sage leaves
2 oz. Prosciutto ham, thinly sliced and julienned
2 tbsp. butter


Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.

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