Tender veal escalopes bathed in a rich and savory sauce of mushrooms and fresh crème fraîche. This refined and generous dish evokes classic French gastronomy, perfect for impressing your guests at an elegant dinner.
⏱️55 min
📊Medium
👥4 servings
🍽️Main
festivefamily
Ingredients
4 piècesveal escalopes
400 gbutton mushrooms
250 mlthick crème fraîche
3 piècesshallots
60 gbutter
150 mldry white wine
200 mlveal stock
1 pincéesalt and pepper
2 cuillère à soupelemon juice
Instructions
1PREPARE THE INGREDIENTS: Clean the mushrooms with a damp paper towel and slice them thinly so they cook quickly and evenly. Peel the shallots and mince them finely. Flatten the veal escalopes slightly between two sheets of parchment paper, then season them with salt and pepper. This preparation allows the meat to cook uniformly without shriveling.
2SEAR THE ESCALOPES: In a large skillet, heat 30 g of butter over medium-high heat. When the butter foams, gently place the escalopes and cook them 4 minutes on each side until golden. They should remain juicy inside, do not overcrowd the pan. Reserve the escalopes on a preheated plate.
3PREPARE THE MUSHROOMS: In the same skillet, melt the remaining butter. Add the minced shallots and sauté them for 2 minutes, stirring regularly. Then add the sliced mushrooms and cook them for 5 to 6 minutes over fairly high heat, stirring often. The mushrooms should release their moisture and become tender. Season generously with salt and pepper.
4DEGLAZE AND REDUCE: Pour the dry white wine into the skillet with the mushrooms. Increase the heat and let the wine reduce for 3 to 4 minutes so it partially evaporates and the flavor intensifies. You should see the liquid reduce by about half. This eliminates the raw alcohol taste and concentrates the flavors.
5FINISH THE SAUCE: Pour the veal stock into the skillet and simmer for 2 minutes. Then reduce the heat to low and incorporate the crème fraîche by pouring slowly and stirring constantly with a whisk. The sauce should be smooth and homogeneous. Simmer very gently for 3 to 4 minutes without boiling vigorously, which could cause excessive thickening. Check the seasoning and add a splash of lemon juice to enhance the flavors.
6SERVE ELEGANTLY: Arrange the hot escalopes on preheated plates. Pour the mushroom and cream sauce generously around or over the escalopes. Optionally garnish with fresh minced parsley or a few whole sautéed mushrooms. Accompany with creole rice, fresh pasta, or green beans with almonds. Serve immediately so the escalopes retain their tenderness.
Veal Escalopes with Cream and Mushroom Sauce | Mijotia