Escalope a le crème

Ingredients

• 30 ml olive oil
• 120 g unsalted butter
• 600 g veal escalopes, at room temperature
• Salt and pepper, to taste
• 2 garlic cloves, smashed
• 2 large golden French shallots, finely diced
• 300 g Swiss brown mushrooms
• 125 ml (½ cup) apple cider
• 150 g crème fraiche
• 2 tbsp chopped parsley

Instructions

1. Place a large heavy-based frying pan over medium - high heat and add the olive oil and 40 g butter.
2. When the butter is foaming, add the veal and cook until golden on the underside. Turn, add 20 g butter and season with salt and pepper.
3. Reduce the heat to medium and continue cook, basting with the butter. Add the garlic cloves and continue to cook the veal, turning occasionally until just cooked through. Remove the veal from the pan and set aside in a warm place to rest.
4. Return the pan to the heat, add another 40 g butter and the shallots and stir for 2 minutes or until soft. Add the mushrooms and the remaining butter, the cook, tossing occasionally until the mushrooms are golden and tender.
5. Add the cider to the pan and simmer until reduced by half. Add the crème fraiche and stir until melted. Simmer, swirling the pan to prevent the cream from splitting, until the cream has thickened slightly.
6. To serve, place the veal in a serving dish, pour over the mushroom sauce and scatter with parsley.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

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