Sautéed Veal With Mushroom-cream Sauce

2 tablespoons olive oil	8 ounces veal scallops (about 4)
1 tablespoon butter	8 ounces mixed fresh wild mushrooms (such as oyster, cremini and stemmed shiitake), sliced
1/3 cup finely chopped shallots	6 tablespoons Cognac or other brandy
6 tablespoons whipping cream	Chopped fresh parsley

Heat oil in heavy large skillet over high heat.
Season veal with salt and pepper.
Add to skillet; sauté just until cooked through, about 1 minute per side.
Transfer to platter. Tent with foil to keep warm.
Melt 1 tablespoon butter in same skillet over medium-high heat.
Add mushrooms and shallots; sauté until golden brown, about 5 minutes.
Add Cognac; boil 2 minutes.
Add whipping cream; boil until reduced to sauce consistency, about 2 minutes.
Season with salt and pepper.
Spoon sauce over veal.
Sprinkle with parsley and serve.

Serves 2