Ingredients:

  • 5 lbs Veal Tenderloin or Scallopini, cut into thin strips
  • 3 Tbsp Unsalted Butter, divided
  • 1 Tbsp Light Olive Oil
  • 2 Tbsp All-Purpose Flour, for dusting
  • Salt & Freshly Ground Black Pepper, to taste
  • 1 large Yellow Onion or Shallot, finely minced
  • 8 oz Cremini or Button Mushrooms, thinly sliced
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup Veal or Chicken Stock (low sodium)
  • 1/2 cup Heavy Cream (35% fat)
  • 1 tsp Freshly squeezed Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Gently pat the veal strips dry. Dust lightly and evenly with flour, shaking off any excess. Season generously with salt and pepper.
  2. Heat half the butter and oil in the skillet over medium-high heat until shimmering. Sear the veal in small batches—do not overcrowd the pan—until nicely browned on the outside (about 1–2 minutes per side). Remove veal immediately to a clean plate; set aside.
  3. Reduce heat to medium. Add the remaining butter to the pan. Sauté the minced shallots until soft and translucent (about 3 minutes). Add the sliced mushrooms and sauté until they have released their moisture and begun to brown slightly.
  4. Pour in the white wine. Use a wooden spoon to scrape up all the browned bits (the fond) stuck to the bottom of the pan. Let the wine reduce by half.
  5. Pour in the veal stock. Bring to a gentle simmer and reduce the liquid slightly until it begins to coat the back of a spoon (about 5–7 minutes).
  6. Stir in the heavy cream and lemon juice. Taste and adjust seasoning (salt/pepper). Allow the sauce to gently bubble for 1 minute until it thickens slightly. Do not allow it to boil vigorously once the cream is added.
  7. Return the seared veal strips (and any accumulated juices) to the pan. Stir gently to coat. Heat through for just 1–2 minutes—do not overcook the veal at this stage.
  8. Ladle immediately over your chosen accompaniment, garnish generously with fresh parsley, and serve piping hot.