Fillet Of Veal With Shiitake Mushrooms
|Rich veal stock||1 Cup (16 tbs)|
|Arrowroot||1 1⁄2 Tablespoon, mixed with 1 1/2 tablespoons cold veal stock|
|Veal stock||1 1⁄2 Tablespoon (Cold)|
|Veal fillets||16 Ounce (4 Pieces, 4 Ounce Each, Cut From The Loin)|
|Unsalted butter||2 Teaspoon|
|Shiitake mushrooms||16 Large, stems removed, sliced (Fresh)|
|Vegetable seasoning||To Taste|
|Watercress||1 Bunch (100 gm), large stems removed|
If you will be broiling the veal fillets, preheat the broiler.
In a small saucepan, bring the veal stock to a boil and whisk in the arrowroot mixture, which will instantly thicken the stock.
Reduce the heat and simmer for 5 minutes.
Strain the sauce into a bowl and keep warm over a pan of hot water.
Broil the veal fillets 5 inches from the flame for 3 to 4 minutes on each side, or until they are just cooked.
In a large saute pan, melt the butter over medium heat, add the mushrooms, and toss for 2 to 3 minutes.
Remove from the heat, transfer the mushrooms to a bowl, add vegetable seasoning, and keep warm.
Scrape the pan juices into the bowl of sauce and stir.
To serve, place a fillet in the center of each warmed dinner plate.
Ladle one quarter of the sauce over each fillet, then spoon the mushrooms over the top.
Arrange the cooked squash on one side of the veal and the watercress on the other.