Bollinger Veal With Mustard Seed

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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    323 calories; 25 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 17 grams protein; 111 milligrams cholesterol; 110 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Brush dirt from the mushrooms with a damp cloth. If mushrooms are large, cut into halves or quarters.
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.
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.
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.