Preparation:
1. Season veal with salt and pepper. Melt 1/2 Tbsp butter in large nonstick skillet over high heat. Add veal and saute until cooked through and golden, about 1 minute per side. Transfer to plate.
2. Add remaining 1 Tbsp butter and shallots to skillet. Reduce heat to medium low, cook until shallots soften and brown stirring frequently about 3 minutes.
3. Whisk in wine, sage and mustard. Simmer until sauce thickens slightly about 3 minutes. Season with salt and pepper. Return veal and any collected juices to skillet. Simmer until just heated through; about 1 minute.
4. Transfer veal to plates and spoon sauce over top.
Notes: Mashed potatoes and buttered baby carrots are naturals for this dish. Sprinkle grated chocolate over coffee frozen yogurt for a quick but elegant dessert. This dish can easily be double for dinner party fare. |
