Escalopes de veau chasseur

Allow 2 or 3 scallops per person, depending on the size of the pieces of meat. Veal scallops are cooked quickly and need to be tender and of the palest pink you can find.  Serves 6 people.

12 veal scallops
4 Tbsp of butter
¼ cup of minced shallots
3/4 lb of firm, ripe tomatoes, peeled, seeded and chopped (1 cup)
1 garlic, minced
salt and pepper
½ tsp of tarragon
½ cup of white wine
½ cup of brown stock
½ lb of fresh mushrooms
1 Tbsp of lemon juice
2 Tbsp of butter

  • Preheat the oven to 300°F
  • In a heavy skillet, melt the butter and sauté the veal scallops on high heat until brown on both sides.
  • Season with salt and pepper.
  • Remove the scallops to a serving dish and keep warm in a turned off oven.
  • Deglaze the skillet with a little bit of the wine and pour the liquid over the veal.
  • Melt 2 Tbsp of butter and sweat the shallots for 1 minute.
  • Stir in the tomatoes, garlic, seasonings and herbs.
  • Cover and simmer for 15 minutes.
  • Pour in the wine and the brown stock.
  • Boil rapidly for 15 minutes or until the sauce has thickened.
  • Correct seasoning and remove from heat.
  • In a separate skillet, sauté the mushrooms in butter.
  • Add a bit of lemon juice, salt and pepper to taste.
  • Add to the tomato sauce and simmer for a minute.
  • Baste the scallops in the serving dish with the hot sauce and decorate with fresh tarragon or parsley.
  • Serve immediately.