This dish is a perfect example of why some of the simplest dishes are the best. Start out with the best, freshest ingredients like your stock, and you can't lose.
Yield- 4 servings
1 1/2 lb. trimmed Eye of Veal Round
1/3 cup seasoned Flour
Clarified Butter, as needed
2 Tbs. Garlic, chopped
6 Shallots, peeled and chopped
1 Green Pepper, diced
1 cup Mushrooms, sliced
1/2 cup Marsala Wine
2 cups Veal Stock, hot
Fresh chopped Basil, as needed
Cut and pound veal round. Figure two 3-oz. portions per serving.
Dredge veal medallions in seasoned flour.
In a large, flat sauté pan, heat clarified butter over medium-high heat.
Place medallions in pan along with garlic, shallots, peppers and mushrooms.
Sauté medallions until golden brown on both sides. Once medallions are completely browned, remove from pan and keep warm. Deglaze pan with Marsala wine, let reduce for one minute, then add veal stock. Reduce by half, until sauce has a full bodied, glossy look.
Add medallions back to pan, along with fresh basil and cook for 1 more minute.
Serve over fresh made pasta. Fresh steamed baby asparagus is my favorite accompaniment with this dish.
Mike Bersell, CEC