Chef's Tip
If using dried morels, save the soaking liquid and reduce it separately to concentrate the mushroom flavor before adding to the sauce. Strain it first through a coffee filter to remove any grit. This intensifies the earthy flavor in the final cream sauce.
Instructions
- If using dried morels: Place in a bowl and cover with 2 cups hot water. Let soak for 30 minutes. Remove mushrooms, reserving liquid. Rinse mushrooms carefully, then slice if large. Strain soaking liquid through a coffee filter.
- Preheat oven to 425°F (220°C). Toss potatoes with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, rosemary, and half the thyme. Spread on a baking sheet in a single layer.
- Roast potatoes for 25-30 minutes, turning halfway through, until golden brown and crispy.
- While potatoes roast, prepare the veal: Pat medallions dry with paper towels. Season with 1/2 teaspoon salt and remaining pepper. Lightly dust with flour, shaking off excess.
- Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat. When butter stops foaming, add veal medallions and sear for 2-3 minutes per side for medium. Work in batches if necessary to avoid crowding. Transfer to a plate and tent with foil.
- In the same skillet, add 1 tablespoon butter. Add shallots and cook until softened, about 2 minutes. Add garlic and cook for 30 seconds.
- Add morel mushrooms and cook until slightly browned, about 3-4 minutes.
- Add brandy and carefully ignite with a long match to flambé (or let alcohol cook off for 1 minute if not flambéing).
- Once flames subside, add stock and 1/4 cup of mushroom soaking liquid (if using). Simmer until reduced by half, about 3 minutes.
- Add cream, Dijon mustard, and remaining thyme. Simmer gently until sauce thickens slightly, about 5 minutes. Season with remaining salt.
- Meanwhile, blanch green beans in boiling salted water for 2-3 minutes until crisp-tender. Drain and plunge into ice water to stop cooking. Drain again.
- Heat remaining butter in a small skillet and quickly sauté green beans until heated through. Season lightly with salt and pepper.
- Return veal medallions to the sauce to reheat gently for 1-2 minutes.
Plating
Arrange two veal medallions on each plate, slightly overlapping. Spoon morel cream sauce generously over the veal. Place a portion of roasted potatoes and green beans alongside. Garnish with fresh parsley and a small sprig of thyme if desired.
Storage & Reheating
Refrigerate leftover veal and sauce separately in airtight containers for up to 2 days. Reheat the sauce gently over low heat, being careful not to boil it (which would cause it to separate). Add the veal to the warm sauce just until heated through to avoid overcooking. Potatoes and green beans can be reheated in a 350°F oven until warmed through.
About This Recipe
A quintessential Continental dish that showcases the delicate flavor of veal with luxurious morel mushrooms, this preparation draws on classic European techniques. The combination of tender meat with an earthy, rich cream sauce exemplifies the refined yet comforting nature of traditional European cooking. The careful balancing of flavors and textures creates a sophisticated dish worthy of special occasions.