Veal with Mushroom Cream Sauce | Dash of Savory

Veal with Mushroom Cream Sauce

Veal with Mushroom Cream Sauce

Now I know what you’re thinking, veal is baby cow, not exactly “politically correct”. But let me tell you this cut of meat is the most tender and delicious beef you can find.

When I went to school in Montana you couldn’t find veal from any butcher in town and they looked at you like you had a third eye if you asked. So if you’re feeling more politically correct or, like me, you simply can’t find it. Just go with a tender cut of beef. A cube steak would work just fine in its place. But it never hurts to ask your local butcher.

Veal is after all a very tender and lean cut of meat. Pair this dish with some steamed asparagus and garlic mashed potatoes and you, my friend, have a very hardy and delicious meal on your hands.


Veal with Mushroom Cream Sauce

31 July, 2012
: 4
: 10 min
: 25 min
: 35 min
: Easy


  • 4 whole Veal Tenderloins, 5 oz. each
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 1/2 cup Flour
  • 3 whole Eggs
  • 3 tablespoons Olive Oil
  • 2 tablespoons Olive Oil
  • 1 whole Small Onion, diced
  • 1 package White Button Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1 teaspoon Thyme, fresh or dried
  • 1/4 cup Cognac
  • 1 cup Beef Stock
  • 1 cup Heavy Whipping Cream
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 1 bunch Parsley, chopped
  • Step 1 Heat your oven to warm, about 200 degrees F.
  • Step 2 Place your meat in between two layers of plastic wrap and with a meat mallet pound the meat from the center outwards to flatten, you want about a 1/8 – 1/4 of an inch thickness. In two shallow dishes, add your flour to one and season very well with salt and pepper and to the other crack your eggs and lightly whisk. Season your meat and working in batches dredge the meat first in the flour and pat off excess then into the egg. Again remove any excess. Repeat this process two to three times to create a good coating. End with the flour mixture.
  • Step 3 In a cast iron skillet heat the olive oil over high heat. This doesn’t take very long so be prepared with an oven proof dish to remove your meat to. Add your meat and fry until the outside is crispy and golden brown, it takes about a minute to a minute and half per side. Remove to your reserved dish and place into your warm oven.
  • Step 4 Turn your heat down to medium high and in the same skillet add 2 tablespoons of oil. Add your onion, cook for 5 minutes until it’s translucent and tender. Add the mushrooms, stir to cook until mushrooms are browned, 5 minutes. Add the garlic and thyme and cook until fragrant, 30 seconds. Add your cognac and deglaze the pan. Scrap any brown bits on the bottom of the pan, reduce by half and add your beef stock. Reduce your heat and simmer for 10 minutes. Whisk in your cream and season the sauce with salt and pepper. Simmer until desired thickened consistency is reached. Add your parsley and combine.
  • Step 5 Remove meat from your oven and serve with your mushroom cream sauce. Enjoy!


Savor and Enjoy!

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