Veal medallions with morel sauce

Tender veal medallions coated in a creamy morel and white-wine sauce.

Ingredients

• 800 g veal (tenderloin or medallions)
• 35 g dried morels
• 200 ml cream and 100 ml white wine
• 1 shallot, 25 g butter and 100 ml veal stock

Method

1. Soak, rinse and drain the morels carefully.
2. Sear the veal in butter, then set it aside.
3. Cook the shallot and morels, deglaze with white wine and add stock and cream.
4. Return the veal to the sauce for 10 minutes and serve four portions.