Veal Tenderloin With Morel Sauce – a delicious recipe with morels, olive oil, veal tenderloins, butter, heavy cream, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Let dehydrated morels soak in cold water for an hour.
2
Cut the veal tenderloin in one inch thick medallions.
3
Cut the mushrooms in 1/4 inch rings.
4
Put a skillet on high heat and add 1 teaspoon of olive oil. When the skillet is hot, put in the medallions and sear them for two to three minutes until the meat doesn't stick to the skillet anymore. Flip the medallions and season them with salt and pepper. Sear the medallions for another 3 minutes.
5
Add the mushrooms to the medallions and cook for another minute. Add the butter and turn the medallions to allow the butter to coat them. Add the cream and stir to blend in the caramelized juices. Let reduce for a minute or two. Serve.
120
kcal
Calories
12
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 morels, dehydrated, 1 teaspoon olive oil, 1 1/2 lbs veal tenderloins, 2 tablespoons butter, and more.
Yes, Veal Tenderloin With Morel Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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