Veal Tenderloin With Field Mushrooms
|Mushrooms||1 1⁄4 Pound (wild or field, as much dark flesh as possible)|
|Veal tenderloin fillet steaks||4|
|Dried thyme||1⁄2 Teaspoon|
|Sour cream||1⁄4 Cup (4 tbs) (creme fraiche)|
|Chopped fresh parsley||1 Tablespoon|
Wipe the mushrooms with a damp cloth or kitchen paper.
Cut in half if very large.
Put into a casserole.
Cover and micro wave on HIGH for 6 minutes.
Flatten the veal steaks with a pastry roller (rolling pin).
Sprinkle with thyme on each side and season with salt and pepper.
Arrange in a circle on a round dish, leaving the center of the dish empty.
Cover and microwave on HIGH for 3 minutes.
Stir the mushrooms and add the sour cream (creme f raiche), egg yolk and cognac.
Season with salt and pepper.
Turn the veal steaks.
Pour over the mushroom mixture.
Cover and microwave on HIGH for a further 3 minutes.
Sprinkle with chopped parsley