2.25 LB Veal Top Round, cap off
1/3 C Marsala Wine
9 ozs. Portobello Mushrooms
TT Salt and White Pepper
2 T Plugra Clarified Butter
16 ozs. Haserot Culinaire Glace de Veau
As needed Flour to coat veal
Cut veal into medallions and pound slightly to even out thickness.
Dust with flour and shake off excess.
Heat butter in sauté pan to smoke point and sauté veal quickly until just cooked through.
Add mushrooms, sauté quickly.
Deglaze pan with Marsala wine and reduce by 50%.
Add veal stock and reduce by 50%.
Adjust seasonings with salt and pepper.