Veal Dijon

---------- Recipe via Meal-Master (tm) v8.04

Title: VEAL DIJON
Categories: Meats
Yield: 2 servings

1 lb Veal, cubed medallions
2 oz Shallots
1 tb Pepper
2 oz Honey
2 oz White wine
1 oz Butter
1 tb Salt
4 oz Dijon mustard
8 oz Heavy cream

The cut of veal you use will make a difference in
the length of time it takes to cook this. If you use
stew meat, plan on letting it stew in its juices for
up to 1 hour. If you use medallions or better cuts,
it will go quickly.
In a heavy bottomed pan saute the butter and
shallots and add the vea or medallions. The cubes
need to simmer, the medallions will be five minutes or
so. Remove meat from pan and hold. Deglaze the pan
with a little wine. Mix the mustard and honey. Add
the cream and reduce to desired thickness. Season with
salt and pepper. Add sauce to meat, heat back
together and serve. Serves 2

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