Saute De Veau Aux Champignons Recipe

Ingredients

• 3 - 4 lbs. pork tenderloin (veal is expensive!)
• Heavy 10 inch skillet
• 4 tbsp. butter
• 2 tbsp. veg. oil
• 2 c. fresh mushrooms
• sliced
• 1 teaspoon tarragon
• thyme
• or possibly mixed herbs
• 1/2 teaspoon salt
• Healthy pinch pepper
• 1/2 c. finely chopped shallots
• 1 c. Chardonnay wine
• 1 pt. heavy cream
• Flour
• Minced parsley

Instructions

1. Cut meat into 3/4 inch slices.
2. Season meat with alot of flour and salt and pepper.
3. Lb.
4. meat 1/4 inch thick.
5. Saute/fry meat in oil.
6. Cook till brown.
7. Flip over.
8. Take meat out.
9. Take skillet off heat.
10. Add in a little bit of oil.
11. Throw in minced shallots and fresh mushrooms; saute/fry.
12. Add in 1 c. Chardonnay.
13. Reduce till almost gone.
14. Put in heavy cream.
15. Add in healthy pinch of salt.
16. Reduce till thick.
17. In separate skillet mix 2 Tbsp.
18. butter, 1 Tbsp.
19. flour; mix and brown.
20. Add in to cream sauce.
21. Whisk it till thick.
22. Use minced parsley.
23. Wrap in towel and put under cool water to garnish dish.