Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 ts Garlic -- minced
1/4 ts Shallot -- minced
2 tb Bourbon
2 lg Dried morels -- (about 1/4
Oz)
1/2 c Demi glace
2 Fresh shiitake mushrooms --
Trimmed and sliced
2 White mushroom -- sliced
3 Sprigs fresh thyme
2 6-oz veal tenderloin
-medallions-pounded 1/2"
-thick
Flour for dredging
2 ts Butter, unsalted
2 tb Olive oil
1/2 ts Lemon juice, fresh

Soak morels in 1/4 cup hot water for 20 mins. Drain, leaving grit
behind, and reserve the liquid. Slice.

In a small saucepan, combine the garlic, the shallot, and the
bourbon. Heat the mixture over moderate heat until it is just warm
and ignite it carefully, shaking the pan until the flames go out. Add
the reserved morel liquid, strained, and the demiglace and boil the
mixture until it is reduced by half. Add all of the mushrooms and
one sprig of thyme. and boil the sauce, stirring occasionally, until
it is thickened slightly.

Season the veal with salt and pepper and dredge in flour, shaking of
the excess. In a skillet, heat 1 teaspoon of the oil over moderately
high heat until the fat is hot but not smoking. Add the veal and
saute for 2-3 minutes on each side, or until it is just cooked.
Transfer the veal to a plate and keep it warm, covered.

Season the sauce with lemon juice, salt and pepper, whisk in the
remaining teaspoon of butter and divide the sauce between two plates.
Transfer the veal to the plates and garnish with the remaining thyme
sprigs.

Recipe By : Ristorante Navona

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