Veal Sirloin with Mustard Cream Sauce and Chanterelle Mushrooms - Trusted Veal from Europe

Ingredients

• 1 pound European veal sirloin
• Salt
• Black pepper
• Thyme
• Sage
• 2 sprigs rosemary
• 2 sprigs sage
• 2 cloves garlic, sliced
• 1 pound chanterelle mushrooms, trimmed, washed, drained
• Olive oil
• 1 tbsp olive oil
• ¼ oz butter
• 1 shallot, thinly sliced
• 1 sprig thyme
• 1 bay leaf
• ¼ cup dry white wine or vermouth
• ¼ cup chicken broth
• 2 cups heavy cream
• 2 tbsp whole grain mustard
• 2 tbsp extra virgin olive oil
• 1 small, sweet red onion, or shallot, cut into wedges
• Veal jus