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Escalopes de Veau Sautées à l'Estragon
Thin veal escalopes sautéed in very hot butter and oil, then sauced in the same pan with shallot, Madeira, tarragon and brown stock lightly bound with cornstarch and finished with a swirl of butter.
- Yield4 servings
- Hands-on30 min
- Total36 min
- Difficulty
Ingredients
Veal
- 500 gveal escalopes (4 or more, about 6 mm thick)
- 20 gunsalted butter
- ½ tbspneutral cooking oil
Sauce
- 1 tbspshallots or spring onions, minced
- 60 mlSercial Madeira or dry white vermouthoptional
- ½ tbspdried tarragon
- 240 mlbrown stock or beef bouillon (or 60 ml stock plus 240 ml heavy cream)
- 90 gbutton mushrooms, slicedoptional
- 10 gunsalted butter, for the mushroomsoptional
- ½ tbspcornstarch mixed with 1 tbsp water
- to tastesalt and pepper
- 14 gunsalted butter, softened
- 4 sprigsflat-leaf parsley
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