Marinated Veal Loin with Chantrelle and Marsala Cream Sauce

Directions for: Marinated Veal Loin with Chantrelle and Marsala Cream Sauce

Ingredients

Marinated Veal Loin

4 lb(s) veal loin, cleaned and trimmed

cup extra virgin olive oil

8 sprig thyme

2 sprig rosemary

4 clove garlic, chopped

Chantrelle & Marsala Cream Sau

cup olive oil

5 cup chantrelle mushrooms, cleaned and trimmed

cup mushroom stock

cup Marsala

cup heavy cream

Directions

Marinated Veal Loin

1. on the bottom of an oven proof pan place 1 sprig of rosemary, 4 sprigs of thyme and cup olive oil. Place veal loin in pan and top with remaining rosemary, thyme and olive oil. Add chopped garlic and sprinkle with coarse salt. Refrigerate for at least 8 hours.

2. Preheat grill to high. Preheat oven to 450 degrees Fahrenheit.

3. Place veal loin on grill and mark crosswise for 2 to 3 minutes on each side. Turn and mark on opposite side. Place marked veal loin back in pan and place in oven for 25 to 30 minutes or until desired doneness. Remove from oven and allow to rest for 10 minutes before slicing.

Chantrelle & Marsala Cream Sau

1. in a frying pan on high, heat oil. Add chantrelles and season with salt. Cook until mushrooms are golden brown. Add mushroom stock and reduce heat by half. Add marsala and cream and reduce heat for 4 minutes.

See more: Beef, Main, Dinner, Bake, Mushrooms, Grill, Winter