Bollinger Veal With Mustard Seed

Name: Bollinger Veal With Mustard Seed
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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 3/4-inch thick; 2 tablespoons chopped chives

By Florence Fabricant

Updated Oct. 11, 2023

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

14ounces wild mushrooms, perhaps oyster mushrooms or chanterelles
5tablespoons butter
1small clove garlic, minced
1cup creme fraiche
1teaspoon whole mustard seeds
2teaspoons whole-grain mustard
Salt and freshly ground black pepper, to taste
1teaspoon lemon juice
1tablespoon olive oil
16 to 18ounces boneless veal, cut into medallions ¾-inch thick
2tablespoons chopped chives

Ingredient Substitution Guide

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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.