Veal medallions in creamy mushroom sauce

1. 1 Vealpack 500 g ≈ $12.00 200 g
2. 2 Button mushrooms≈ $7.50 per kg 120 g
3. 3 Heavy cream 33%pack 250 ml ≈ $2.20 80 ml
4. 4 Shallotspack 200 g ≈ $2.00 30 g
5. 5 Butterpack 180 g ≈ $1.60 15 g
6. 6 Dry white winepack 750 ml ≈ $9.00 40 ml
7. 7 Pastapack 450 g ≈ $1.36 80 g
8. 8 Parsleypack 50 g ≈ $1.50 5 g
9. 9 Salt 3 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: bring a large pot of water to a boil and salt it. Cook the pasta⁷ according to the instructions on the package until al dente, then drain and set aside.

2. Heat oil in a pan with a diameter of 20–24 cm over medium heat. Season veal¹ medallions of 2 cm thickness with salt and pepper, sear 2 minutes per side until golden brown, remove and set aside.

3. Slice shallots⁴ and mushrooms, sauté in the remaining fat in the same pan over medium heat for about 5 minutes until soft, stirring occasionally.

4. Pour cream and wine over the vegetables, increase the heat to medium and reduce the liquid until roughly half the amount remains, about 5–7 minutes; the mixture should thicken slightly.

5. Return the veal¹ to the pan over moderate heat, warm 1–2 minutes to heat through and soak up the sauce; bring the internal temperature to about 60°C, season if needed.

6. Remove from heat, toss with the sauce and cut the heat; sprinkle with chopped parsley⁸ and serve with the pasta⁷.