Well, actually it's pork tenderloin medallions because that's what I had on hand.
This is a recipe from my much loved The Silver Palate Cookbook.
And it was wonderful served over spaghetti with squash.
So gather together the veal or pork
with some butter, vegetable oil, I used avocado oil, scallions, dry white wine, mustard, heavy cream, and tomatoes for a garnish.
Give the scallions a quick sauté in the butter and oil. In the same pan cook, the meat then remove it to a plate and keep warm.
After the wine is added and reduced, whisk in the mustard and cream.
I added the pork medallions to the sauce and let them hang out together while I cooked the spaghetti and the squash.
I can't help but think this sauce would be great on so many things, like the salmon I'll be making tonight. Yeah!
Veal Scallops in Mustard-Cream Sauce
4 tablespoons (½ stick) unsalted butter
2 tablespoons vegetable oil
3 scallions (green onions), well rinsed and chopped
1½ pounds veal scallops (8 very large scallops, or 10 to 12 smaller scallops), pounded flat
Salt and freshly ground black pepper, to taste
⅓ cup dry white wine
⅓ cup mustard (avoid “ballpark”-type mustards)
½ cup Cème Fraîche or heavy cream
1 large firm ripe tomato, peeled, seeded, and chopped, for garnish
Heat the butter and oil together in a large skillet over low heat. Add the scallions and cook for 5 minutes without browning.
Raise the heat, add the veal, and season with salt and pepper. Cook the veal for 1 minute per side; do not overcook, and do not worry if it does not actually brown. Remove the veal from the skillet and keep warm.
Add the wine to the skillet and bring it to a boil. Cook until the mixture is reduced to a few syrupy spoonfuls. Whisk in the mustard and the crème fraîche or heavy cream and boil for 2 minutes. Taste the sauce and correct the seasoning.
Arrange the veal on a serving platter or on individual plates and spoon the sauce over them. Sprinkle with the chopped tomato and serve immediately.
The Silver Palate Cookbook
And that's that!