Fillet of Veal with Mushrooms

Fillet of Veal with Mushrooms
Servings: 4 Prep 10 mins Cook 9 mins


  • 2 tablespoons unsalted butter
  • 4 pieces thinly sliced fillet of veal (about 5 oz each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 porcini mushrooms, finely chopped, or mushrooms of your choice (we used 8 oz sliced cremini mushrooms)
  • 1 large clove garlic, thinly sliced
  • 2 teaspoons brandy or cognac
  • 5 teaspoons heavy cream
  • 1 teaspoon chopped fresh parsley

Make It

1. Add butter to a large saute pan. Cook over medium-high heat until butter is melted. Season veal with 1/4 tsp of the salt and 1/8 tsp of the pepper. Add veal to butter in pan and cook for 2 minutes per side, turning once. Remove to a plate.

2. Add mushrooms and garlic to pan. Cook, stirring, 3 minutes, until mushrooms are softened. Carefully add brandy and cream to skillet. Cook 2 minutes, until sauce is thickened, then return veal and any drippings to pan. Season with remaining 1/4 tsp salt and 1/8 tsp pepper.

3. Transfer to a serving dish and sprinkle with parsley.