Ingredients
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 |
Directions
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.