Name: Veal Chateaubriand
Yield: 2 servings
Cuisine: United States
Ingredients: ¼ cup butter; 4 thin slices of veal (about ¾ pound); 2 teaspoons finely chopped shallots; Chopped parsley; ½ teaspoon finely chopped fresh tarragon or ¼ teaspoon dried tarragon; 2 mushrooms, finely chopped; ½ cup white wine; ⅓ bay leaf; Pinch of dried thyme

Preparation info

2
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

4 thin slices of veal (about ¾ pound)
¼ cup butter
2 teaspoons<

Method

Bone the veal slices and pound until thin. Heat half of the butter in a skillet and quickly brown the slices of veal on both sides. Transfer them to a warm platter while preparing the sauce.
Add to the skillet the shallots, mushrooms, thyme, bay leaf and remaining butter. Cook, stirring, but do not brown. Add the wine and tarragon. Cook for three or fo

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Veal Chateaubriand

Ingredients

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