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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat sauté pan (large enough to accommodate all 6 medallions without overlap) over medium high heat. Dredge each medallion in flour and shake off excess. Add butter to pan. When the butter is melted and begins to foam, add the medallions and sear on both sides. Remove to drain on paper toweling. | 2. Drain the butter from pan and add shallots, cooking until translucent. Add the shiitake mushrooms, stirring to incorporate with shallots. Cook about 2 minutes. Remove pan from heat and add Cognac. Return to the heat carefully to avoid flare-up. Reduce Cognac until almost dry. Add veal stock and reduce by half. Season with salt and pepper. Add cream and reduce by half, stirring occasionally to blend flavors. Return medallions to pan and coat well with sauce. Place on plates and spoon sauce on top. Garnish with sprigs of fresh parsley. | 3. Suggested wine - 2000 Mondavi/Frescobaldi Lucente or a favorite medium- to full-bodied red of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal medallion	6			2420.8055	0.0	538.5612	13.6
butter	1/8	cup	unsalted	171.0	7.857	5.343	14.4
shallot	1	teaspoon	minced	2.4	0.56	0.0833	0.0033
cognac	1/4	cup		2420.8055	0.0	538.5612	13.6
veal stock	1/2	cup		2420.8055	0.0	538.5612	13.6
salt pepper				2420.8055	0.0	538.5612	13.6
shiitake mushroom	2	cups	sliced	-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.