Veal Escalope with Mushroom and Tarragon Cream Sauce

• 2 pieces Veal cutlets, thin escalopes
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 40 g Unsalted butter
• 1 medium Shallot
• 200 g Mushrooms
• 120 ml Dry White Wine
• 1 tsp Dijon mustard
• 150 ml Double cream
• 2 tbsp Fresh tarragon

1. Pat the veal dry, then season both sides with the salt and pepper. Finely chop the shallot, slice the mushrooms, and pick the tarragon leaves.
2. Heat half the butter in a large frying pan over medium-high heat until foaming. Add the veal and pan-fry for 60 to 90 seconds per side until lightly golden and just cooked through. Transfer to warm plates and rest while you make the sauce.
3. Reduce the heat to medium and add the remaining butter. Add the shallot and cook for 1 minute until softened, then add the mushrooms and sauté for 4 to 5 minutes until browned and their liquid has evaporated.
4. Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits, until reduced by about half. Stir in the Dijon mustard, then add the double cream and simmer gently for 2 to 3 minutes until silky and lightly thickened.
5. Stir through the tarragon and taste for seasoning. Spoon the mushroom and tarragon cream sauce over the veal and serve straight away.

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