Veal Medallions with Mushroom Sauce
- 4 Veal Medallions (from fillet)
- 1 tablespoon clarified butter
- 1 tablespoon olive oil
- 800 grams potatoes
- 400 grams green Beans (cleaned and trimmed)
- Bacon (4 long slices)
- 2 tablespoons butter
- 15 grams dried Morel
- 6 tablespoons Port wine
- freshly ground peppers
- 150 milliliters Double cream
Rinse morels thoroughly and soak in port wine.
Peel and rinse potatoes, cook in salted water until tender.
Cook beans in plenty of salted (1-2 tablespoons of salt) boiling water for about 7 minutes. Drain and rinse in ice water, drain well. Divide beans into four parts and wrap each into bacon slice. Heat butter in a pan and cook until bacon is crispy.
Brush veal medallions with oil. Heat a little oil in a pan and cook medallions for about 2-3 minutes per side on high heat. Season with salt and pepper, wrap in aluminum foil and keep warm.
Deglaze pan drippings with port wine, add morels and simmer for about 5 minutes. Add double cream and simmer until reduced slightly, season with salt and pepper. Spread sauce on plates and top with veal. Arrange beans and potatoes next to veal and serve immediately.