toodle.

Pan-Fried Veal Fillet with Wild Mushrooms, Asparagus, Wild Garlic and Sherry Sauce

Succulent veal medallions served with a rich sherry cream sauce, sautéed wild mushrooms, tender asparagus tips, and wilted greens.

VealMain CourseHigh ProteinGourmetMushrooms
Estimated Nutrition
Calories
1062.5
kcal / serving
4250 kcal total
Carbs
13.2g
per serving
52.8 g total
Fat
87.1g
per serving
348.5 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
110
g
Unsalted Butter
For the sauce
200
ml
Double Cream
110
g
Butter
For the veal and vegetables
Liquids
200
ml
Amontillado Sherry
Dry
200
ml
Chicken Stock
Meat
700
g
Veal Fillets
Rosé veal, cut into medallions
NutsSeeds
10
sprigs
Thyme
Fresh
1
unit
Salt
To taste
1
unit
Black Pepper
Freshly ground, to taste
20
cloves
Garlic
Peeled and blanched 3 times
1
sprig
Thyme
For frying the veal
OilsFats
15
ml
Olive Oil
Vegetables
75
g
Shallots
Sliced
110
g
Button Mushrooms
Sliced
20
unit
Asparagus Tips
Peeled and trimmed
150
g
Mixed Wild Mushrooms
Such as mousserons or girolles
110
g
Wild Garlic
110
g
Baby Spinach Leaves

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15