Veal Scallops in Tarragon Sauce
|Vegetable oil||1 Tablespoon|
|Shallots||2 Tablespoon, finely chopped|
|Dried tarragon||1 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Beef stock||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1 Tablespoon, mixed|
|Ground pepper||To Taste|
|Parsley||2 Tablespoon, finely chopped|
In large skillet over medium-high heat, melt butter and oil.
In single layer, lightly brown veal on both sides, 2 to 3 minutes per side, cooking in 2 batches, if necessary.
Transfer meat to platter as it browns and set aside.
In same skillet, cook onion, stirring, over medium heat for 1 minute.
Add tarragon and wine; bring to boil, stirring up brown particles from bottom of skillet.
Boil until liquid is reduced by half.
Stir in stock and cornstarch mixture; boil, stirring, until sauce is reduced and slightly thickened.
Season to taste with salt and pepper and more tarragon, if desired.
Return veal to skillet and spoon sauce over.
Heat for 1 to 2 minutes or until veal is heated through.
Sprinkle with parsley.