Veal fillets with mushrooms,honey and thyme
By: Kostas Koveos
Published: Friday, June 7, 2013 - 4:06am

Ingredients




400 gr veal fillet or loin cutlets
200 gr mushrooms(button or portobello)
120 ml demi-glace sauce
40 ml white wine
1 onion finely chopped
1 garlic clove
2 ts thyme honey
1 ts butter
fresh thyme chopped
Sea salt,Pepper
olive oil

Preparation

1 Marinate the veal at least for 6 hours with 1 ts of olive oil,2-3 thyme sprigs,garlic,pepper and 10 ml wine.Refrigerate it. 2 Prepare the sauce.Heat the butter and a few drops of olive oil and fry the onion and the mushrooms for 6-7′. 3 Add the wine and after 2 minutes pour the sauce . 4 Simmer the sauce for 10′ in medium heat and  add honey,thyme and seasoning. 5 You can cook the veal in 2 ways.Grill or sautee in a frying pan.if you grill it, 3′ for each side it’s ideal. 6 If you choose the pan way,season the veal with salt and pepper,dust them on both sides with flour and shake off to remove the excess. 7 Heat the olive oil and cook the veal for 2′ for each side.Remove  the cutlets in a plate. 8 Serve  the cutlets,pour the sauce on top and accompany with potato mash or a green salad.

About

You can find demi-glace sauce in your local market