Veal Loin With Wild Mushrooms And Red Wine Thyme Sauce Recipe

Main Course: Veal Loin with Wild Mushrooms

1. 1

   Prepare and season the veal

   Pat the veal loin dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper to create a good crust during searing.

2. 2

   Preheat and bring to temperature

   Let the veal rest at room temperature for about 15 minutes. Preheat the oven to 375°F (190°C).

3. 3

   Sear the veal

   In a heavy, ovenproof skillet, heat olive oil over medium-high heat. Sear the veal loin on all sides until browned, about 2-3 minutes per side. Remove from the pan and set aside.

4. 4

   Roast the veal

   If needed, transfer the searing skillet to the oven or move the veal to a roasting pan. Roast until the internal temperature reaches 125-130°F (52-54°C) for rare to medium-rare, about 25-30 minutes depending on thickness. Remove from oven and tent loosely with foil; let rest 10 minutes before slicing.

5. 5

   Cook the mushrooms and aromatics

   In the same skillet, add the butter and melt. Add shallots, minced garlic, and fresh thyme; sauté until fragrant and translucent, about 2 minutes. Add the wild mushrooms and cook until they are browned and their moisture evaporates. Season lightly with salt and pepper. Transfer mushrooms to a warm plate.

6. 6

   Make the red wine thyme reduction

   Pour the red wine into the skillet to deglaze, scraping up any browned bits. Bring to a boil and reduce by about half. Stir in the stock and simmer until the sauce thickens to a glossy glaze, about 6-8 minutes, scraping the pan as it thickens.

7. 7

   Finish the sauce

   If using, whisk in the heavy cream off the heat to enrich the sauce. Off heat, swirl in the remaining butter until emulsified. Taste and adjust salt and pepper as needed.

8. 8

   Plate and garnish

   Slice the rested veal loin. Arrange on plates with a portion of the mushrooms, ladle the red wine thyme sauce over or around the meat, and garnish with chopped parsley.