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Categories:
sage veal tenderloin prosciutto all-purpose olive oil butter white wine cremini mushrooms cucumber cherry tomatoes parsley red wine vinegar
Viewed: 139 - Published at: 4 years agoIngredients
- 8 None fresh sage leaves
- 2 lb veal tenderloin, cut into 8 thin slices
- 8 slices prosciutto
- 1/2 cup all-purpose flour
- 4 tbsp olive oil
- 1 tbsp butter, plus 3 1/2 tbsp chilled and diced
- 1/2 cup white wine
- 2.5 oz cremini mushrooms, thinly sliced
- 1 None cucumber, thinly sliced
- 9 oz mini plum or cherry tomatoes, sliced
- 1/3 cup fresh flat-leaf parsley leaves
- 1 tbsp red wine vinegar
Method
- Place 1 sage leaf on top of each veal escalope then cover with a piece of prosciutto. Dust lightly with flour.
- Heat 1 tbsp oil and 1 tbsp butter in a large frying pan. Sear veal, prosciutto-side down, for 2 mins per side, or until golden brown. Remove from pan and set aside.
- Deglaze pan with white wine, scraping up any browned bits from pan. Whisk in chilled butter, a little at a time. Stir until combined and slightly thickened. Return veal to pan and heat through.
- Combine remaining ingredients in a large serving bowl. Serve with veal and pan sauce.
