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Heavenly Veal Medallions

At Old Miner's Inn in Alba, Missouri, Chef Max Givone adds meaty shiitake mushrooms to a tomato-brandy sauce before ladling it over lean veal steaks.

1 pound boneless veal leg round steak or turkey breast tenderloins
2 teaspoons finely chopped shallots or green onions
2 teaspoons minced garlic
1/4 cup butter
1 teaspoon olive oil
2 cups sliced shittake mushrooms or button mushrooms
1/4 cup brandy or chicken broth
1/2 cup demi-glace or 1/2 cup brown gravy prepared from a mix
1/4 cup tomato puree
8 thin slices baguette-style French bread toasted

1. Rinse meat; pat dry with paper towels. Cut into 8 equal portions; pound each portion to 1/4 inch thick.

2. In a 12-inch skillet, cook shallots and garlic over medium-high heat in butter and olive oil till tender, but not brown. Add half of the meat and cook, half at a time, 3 minutes or till done, turning once. Remove meat from skillet; keep warm. Repeat with remaining medallions. Remove and keep warm.

3. In the skillet, cook mushrooms till golden. Remove from heat. Carefully stir in brandy. Cook and stir till sauce is reduced by half, loosening brown bits. Add demi-glace and puree; heat.

4. Arrange 2 bread slices on each serving plate; top each with a medallion. Spoon sauce over all. Makes 4 servings.