Cut veal across the grain into thin strips, slice mushrooms and finely chop shallot. Stir flour into the cream.

Ingredients

• 700 gVeal, loin, separable lean only, raw
• 300 gMushrooms, white, raw
• 120 gShallots, raw
• 35 gButter, without salt
• 150 gAlcoholic beverage, wine, table, white
• 250 gCream, fluid, heavy whipping
• 15 gWheat flour, white, all-purpose, unenriched
• 4 gSalt, table

Method

1. Cut veal across the grain into thin strips, slice mushrooms and finely chop shallot. Stir flour into the cream.
2. Melt 20 g butter in a large pan at 190 °C and fry veal in batches for 4 minutes; remove the meat. Fry shallot and mushrooms in the remaining butter for 6 minutes.
3. Add wine and reduce for 3 minutes, stir in the cream and flour with salt. Simmer 12 minutes, return veal for the final 2 minutes and serve.