Sauteed Veal Medallions with Sage and Mushrooms - Recipe #6674 - Foodgeeks

Ingredients

• 3 tbsp. olive oil
• 1-1/4 lb. veal tenderloin, cut into 8 equal medallions
• 1 cup parboiled pearl onions
• 12 oz. fresh, cleaned, sliced mushrooms
• Salt and freshly ground pepper, to taste
• 1/4 cup dry white wine
• 1 cup beef and veal stock
• 3 tbsp. chopped fresh sage leaves
• 2 oz. Prosciutto ham, thinly sliced and julienned
• 2 tbsp. butter