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Veal medallions in champagne à la Gabi

updated

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Ingredients for 4 servings:

  • 750 g veal fillet(s), cut into 1 1/2 cm thick medallions
  • 1 tbsp flour
  • 1 tbsp oil or 2 tbsp
  • Salt
  • Black pepper, freshly ground
  • 250 ml cream
  • 250 ml champagne
  • 1 m.-sized onion(s)
  • some thyme, chopped
  • some borage, chopped
  • some parsley, chopped
  • some chives, chopped
  • 250 g mushrooms, small, fresh, boiled

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes

Lightly pound the medallions, season, dust with flour, and briefly fry in hot oil in a pan. Add the onions and herbs and fry. Add the mushrooms, deglaze with champagne, thicken with cream, and sauté over low heat for 5-8 minutes. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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