Bollinger Veal With Mustard Seed
Updated October 10, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
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Ingredients
14 ounces wild mushrooms, perhaps oyster mushrooms or chanterelles
5 tablespoons butter
1 small clove garlic, minced
1 cup creme fraiche
1 teaspoon whole mustard seeds
2 teaspoons whole-grain mustard
Salt and freshly ground black pepper, to taste
1 teaspoon lemon juice
1 tablespoon olive oil
16 to 18 ounces boneless veal, cut into medallions ¾-inch thick
2 tablespoons chopped chives
Nutritional analysis per serving (4 servings)
10 grams carbs; 170 milligrams cholesterol; 482 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 19 grams saturated fat; 38 grams fat; 3 grams fiber; 707 milligrams sodium; 29 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brush dirt from the mushrooms with a damp cloth. If mushrooms are large, cut into halves or quarters.
- Step 2
Heat 1 tablespoon of butter in a skillet. Add the mushrooms and garlic and cook gently until mushrooms wilt. Drain, reserving the juice, and set aside, covered to keep warm.
- Step 3
In a saucepan, combine creme fraiche, mustard seeds and mushroom juice. Bring to a boil and whisk in whole-grain mustard, then the remaining butter, bit by bit. Do not allow sauce to boil. Season to taste and add lemon juice. Set aside and keep warm.
- Step 4
In a skillet heat the olive oil and brown the veal 3 minutes on each side, taking care that it remains slightly pink in the middle. Place a medallion on each of four warmed plates. Briefly reheat the mushrooms in the skillet used for the veal and divide them among the plates. Gently reheat sauce, pour it over the veal and mushrooms, and garnish with chives. Serve.
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