2 oz Veal stock
Canola oil to sauté
4 oz. Oyster mushrooms, cleaned
2 oz. Enoki mushrooms
2 oz. Shitake mushrooms, capped
1 Onion, diced
1 tomato, diced
Clarified butter to sauté
6 Veal medallions, approx. 2 oz. Each
1/4 tsp. Parsley
1/4 tsp. Rosemary
1 oz. Balsamic vinegar
2 cloves minced and peeled Garlic
2 oz. Red wine
2 oz. Port wine
Worcestershire sauce to taste
1oz. Lemon juice
The veal cut used in this recipe comes from the eye of the round. Slice the veal into 2-oz. Portions and tenderize with a meat mallet.
Sauté in Canola oil, the oyster mushrooms and Shitake mushroom caps with the onions and tomatoes. Add the parsley and rosemary, then deglace with balsamic vinegar. Add the garlic, red wine and port wine, Worcestershire sauce and lemon juice. Add the veal stock and dissolve. Whisk in the whole butter and simmer until thickened.
Season the veal medallions with Stax’s seasoning and in a separate pan, using clarified butter; sauté the medallions until done. Remove the veal and deglace with red wine. Add this to the sauce and stir in.
Add the cooked veal medallions to the sauce and simmer. To serve, place the Enoki mushrooms on the serving dish with the veal medallions around them. Spoon the sauce over the veal and garnish with fresh parsley, chives and diced tomatoes.